Comes with your choice of location for the 2" diameter ball valve for drainage. This new liquid tank will hold 270 gallons. Made of 1/2" thick sheeting. It is FDA approved material of 100% polypropylene in natural finish of white.
Motor operates on 220V. Mounted on wheels. Ideal for a starting cheese making business. For more information and pictures contact by email Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner.
(from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.
(from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...
The cheese of kings. The true Parmigiano. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their...
What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. First, it's from Monterey (or close enough, anyway). Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and...
Firm enough to grate over pasta or toasted bread. Moist enough to serve as a table cheese with hearty bread and dark ale. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.
Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk.
This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.
This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar. The noble ancestor of our own domestic Asiago. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma.
Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...
Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. A creamy, succulent, sharp, and biting blue cheese. We do the crumbling for you. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers.
Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. You'll find its firm texture and rich nuttiness become more pronounced with age.
Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.
Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor.
Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge.
We love them paired with fresh tomatoes, basil, and a simple balsamic vinaigrette as an easy dinner side. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish.
Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century.