Hi All, We have a significant amount of cheesemaking, air-treatment and affinage equipment for sale. If you are interested, please send an email to hello@section28.com.au and I can send you an equ...

@Alison, Long Paddock Cheese no worries Alison very grateful for all your work in getting standa cultures available to us and pleased to hear that it's still a possibility? To get the aroma ra...

Apologies, Luke, I am still waiting for Department of Agriculture approval to allow us to import the PAL AROM series of cultures. Very sorry about this delay, but will give you a better idea of lik...

Hi all, I was wondering if any of you have any of the standa aroma range of cultures that were available a few years back in your freezers that you are not using and would want to on sell to me. I...

Hi Alison WASHING PROTOCOL FOR MINO GAILLARD HOOPS PREWASH COARSE DIRT:- With cold or warm water.2. WASHING :- Use a descaling acid detergent (phosphoric for example) with sanitizing function.- C...

Hello everyone! I'm in the process of setting up my own small production space in Melbourne and I'm getting through my list of equipment. I'm hoping to find a second hand cheese vat of 200l - 300l ...

I am going to have the same problem Georgia, there are grants available to imporve energy efficiency in small businesses but by the looks of it you need to have something very unefficient first to ...

Excellent news, Luke. Your question helped us at Long Paddock Cheese too, as our production team had been debating the correct 'Goldilocks' temperature (not too hot, not too cold) at which to pre-r...

Thanks very much Alison (?). That was helpful.   For future reference, we used the suggestions in the Servi Doryl article along with recomendations from our chemical supplier. They worke...

@Luke Here is the link to the article on cleaning cheese moulds: Servi Doryl "How to Clean Cheese Moulds".

@Luke I don't necessaruily have the answer for you, but I'll try to attach a Cheese Moulds Cleaning Guide published by French Cheese Moulds maker, Servi Doryl, that might help. I will also ask Ivan...

Microperforated Hoop Cleaning We acrquired some micro perfs a long time ago, but have avoided using them due to sticking and difficulty cleaning.  I pulled them out again this week and have n...

@Cheese Full Circle Pty Ltd fairly late reply, so hopefully you've sourced something, but we use Cheetam Mermaid salt for our baths. There is occasional coarse grit in the odd bag, but it seems muc...

I would like to obtain details on how to perform an in-factory sanitise of fresh herbs in order to add them to a 'Marinated Persian Feta' product. Ideally, a process that passes the Safe Food audit.

PH Meters My pH meter is a TPS WP-80. TPS has a service and manufacturing department here in Brisbane, so nice and handy and it has been a good unit. The digital pad on the front of the meter is s...

@Nimbin Valley Dairy Renco in New Zealand supplied Calf Rennet but they are evaluating the economics of producing it so supply is nil or very little.  For Chymon rennet outside of Cheeselinks ...

Thanks

For my Monte Nardi I only go to 50, not 56, but I start at 32, 14ml rennet/100L, 25-30min floc, cut 10mins later, take about 40mins to get to 50.  

@Nimbin Valley Dairy Hi Paul, Many thanks. From 32C we take 30 mins to get to temp. I do think that we still cut too late - we have a 30 min floc and then 15min set.  Perhaps we need to cu...

@Kym Masters hi Kym.  When we have trouble with dry curd in the past it has been because our water pressure was low and it was taking extra time to get the vat up to temp.  That extra 10-...