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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”

Raw Milk Cooling Before Cheesemaking: Choosing a Milk Tank with the Right Chilling and Cleaning Setup

October 9, 2026

Raw milk should enter a milk tank that provides rapid cooling to the temperature set in your food safety program and holds it there until cheesemaking starts. The chiller and cooling systems must suit your milk volume, starting temperature and filling pattern. Your cleaning setup matters just as much as milk cooling. Milk residue left…

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On-Farm Milk Collection for Cheesemaking: Choosing a Milk Tank for Safe Transport and Short-Term Holding

October 9, 2026

Choose a milk tank that holds your planned collection, protects chilled milk from heat, supports easy cleaning and empties cleanly into your cheese room. For short-term milk storage, cooling capacity must match your milk temperature, holding time and required milk quality. The dairy equipment setup must also fit the limits in your food safety program….

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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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