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  1. Kefir Culture (Reculturable)

    Kefir Culture (Reculturable)

    This starter culture will make up to a half gallon of reculturable kefir. Learn More
  2. The Home Creamery by Kathy Farrell-Kingsley

    The Home Creamery by Kathy Farrell-Kingsley

    Easy recipes for making butter, yogurt, sour cream, creme fraiche, cream cheese, ricotta, mozzarella, mascarpone, and more. Directions will work well for goat as well as cow milk. Learn More
  3. Cheesemaking 101 DVD

    Cheesemaking 101 DVD

    If you've wanted to attend a New England Cheese workshop but couldn't, you'll love this DVD. In 30 minutes Ricki Carroll demonstrates almost everything she does in her class, including how to make Farmhouse Cheddar, Mozzarella, Fromage Blanc, Whole Milk Ricotta, Creme Fraiche and Mascarpone cheeses. Learn More
  4. Home Cheese Making by Ricki Carroll

    Home Cheese Making by Ricki Carroll

    Published in 2002, this book is a revision of the successful Cheesemaking Made Easy. Carroll has been a leader in the growth of artisanal cheesemaking, and this book, written for the beginner, aims to show how easy it is to make all kinds of wonderful cheeses at home. Learn More
  5. Liquid Rennet, 2 oz., 8 oz., and 16 oz.

    Liquid Rennet, 2 oz., 8 oz., and 16 oz.

    Use 1/2 teaspoon of liquid vegetable rennet to set 2 gallons of milk in 45 minutes. Choose from 2 oz., 8 oz., or 16 oz. bottles. Learn More
  6. Stainless Steel Cheese Press -- A Caprine Supply Exclusive

    Stainless Steel Cheese Press -- A Caprine Supply Exclusive

    Take the guesswork out of making hard cheese. Made of stainless steel to last a lifetime, our stainless cheese press comes with a stainless mold and follower. Learn More
  7. Digital Instant Read Thermometer

    Digital Instant Read Thermometer

    Our digital instant read thermometer is great for cheesemaking and pasteurizing milk. Thermometer features quartz accuracy to 1/10 of a degree, has a memory button to record highest and lowest temperatures for instant recall, and will read Fahrenheit or Celsius. Learn More
  8. Perforated Skimmer

    Perforated Skimmer

    For the cheesemaker, this perforated skimmer is designed for skimming milk, stirring rennet into milk, cutting curds, and transferring curds from pot to cheese molds. Learn More
  9. Rennet


    A microbial coagulant (M. Miehi and/or M Pussillus). Foil strip of 10 tablets. Learn More
  10. Small Cheese Molds

    Small Cheese Molds

    We offer five different types of small cheese molds. From left to right, the NEW Saint Maure Mold (2" wide x 8" high with an open bottom), the Saint Marcellin Mold (3-1/2" diameter x 3-1/4" deep), the Chevre Mold (3-1/4" diameter x 3-7/8" deep), Pyramid-Valencay Mold (3-1/2" wide x 3-1/4" deep), and the Crottin Mold (2-3/4" wide x 4-5/8" deep). Be sure to select the style of mold you want. Learn More

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Our office is open Monday through Friday, 8 a.m. to 5 p.m. Central Time.
For phone orders or to request a catalog: 1-800-646-7736 or for international calls: 913-585-1191
For fax orders: 1-800-646-7796
For all other inquiries: 913-585-1191