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Cheesemaking

Exclusive distribution rights to Plevnik products

December 27, 2018

As we continue to grow our portfolio of products for the Dairy and Brewery industries, we are pleased to announce being appointed the exclusive distributor for all Plevnik products for Australia and New Zeland.

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Our Cheesemaking Recipes!

“Your ultimate beginner’s guide for cheesemaking 101”

How to Plan Curd-Scalding Schedules for Parmesan Cheese in Small Dairies

September 4, 2026

Planning a curd-scalding schedule for parmesan cheese means controlling the temperature rise after cutting so the curd releases enough whey without becoming dry or difficult to press. For a small dairy, the aim is a firm, even curd that can become a mature Italian hard cheese with a grainy, savoury texture. The curd cook affects…

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Mozzarella Cooling and Brining Workflow: How to Protect Stretch, Shape, and Shelf Life

September 4, 2026

Mozzarella cooling and brining protect the smooth, soft cheese made during the stretching stage. A clear workflow helps fresh mozzarella, bocconcini and mozzarella cheese blocks keep their shape, mild milky flavour, even salt level and expected shelf life after they are packed. This stage matters whether you make small balls for salads with basil, olives…

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Provolone Brining and Drying Guide: How to Prepare Cheese for Ageing or Smoking

August 28, 2026

Provolone needs a measured brining step and a careful drying period before it is aged or smoked. Getting these stages right supports the salt level, texture, surface condition and flavour of the finished cheese. This Italian cheese begins as stretched curd made from cow’s milk, although recipes and regional versions can vary. Whether you are…

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Mascarpone Cooling and Filling Guide: How to Protect Texture During Packing

August 28, 2026

Mascarpone cheese needs rapid, controlled cooling and gentle handling after heat treatment to keep its soft, smooth and creamy texture during packing. Once the mixture has thickened to the right consistency, unnecessary stirring, pumping or delays before filling can lead to whey separation, a grainy texture or an uneven finish. Whether you make homemade mascarpone…

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