Hello everyone,  We are on the hunt for a pasteuriser, second hand. 200-300L capacity.  We are located in Victoria but happy to arrange transport if it meets our requirements.  If...

Hi all, I am selling a whole lot of cheese making bits and pieces as follows: Cheese vat316 marine grade stainless steel cheese vat. Came out of national centre for dairy education. Hea...

@Tim Gadischke we've used the Testo ones before and been pretty happy with them. They seem fairly reliable overall and you can (or could) get them in models that were suitable both for liquid and s...

@Tim Gadischke many thanks, Tim - we've landed on Olssons Flossy too. Ivan is amazed at how dirty Australian salt is (full of fine dust particles that get through the filtering process), and Olsson...

@Cheesemaking pH meters I'm in the market for a pH meter too. Do people have experience with the portable Testo pH meters?  They look practical and affordable. Or are we best to go for a mo...

@Alison, Long Paddock Cheese   I've used Olsens Flossy salt for brine for years.  I have seen the small rocks but they settle on the bottom.  but not experienced the dirt you me...

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.