The complete cheesemaking education. Forty tested recipes take you from simple fresh cheeses like ricotta, cream cheese and paneer, through stretched mozzarella and burrata, to pressed, brined and flavoured cheeses.
How it works: just add fresh milk and a little patience. The glass thermometer takes the guesswork out of heating, and the recipe and technique book builds your skills section by section, with clear temperatures, accurate measures and a full troubleshooting guide so your cheese works first time.
The seasoning collection opens up the flavoured recipes: smoked paprika, chilli flakes, cracked black pepper, and herb and garlic blends for the likes of Italian herb halloumi and garlic and chive mozzarella.
Every recipe is obsessively tested, developed by our small UK family business using standard supermarket milk. We have been making cheese kits since 2011, with tens of thousands sold.
What's in the box
- Full recipe and technique book (40 recipes)
- Glass thermometer
- Cheese moulds
- Cheesecloth
- Measuring scoop and pipette
- Vegetarian rennet
- Citric acid and cheese salt
- Seasoning collection: smoked paprika, chilli flakes, cracked black pepper, Italian herb, garlic and herb, garlic, and Mediterranean herb blends
You add: fresh milk.
Suitable for vegetarians. Shelf life 24 months from packing, best before date printed on the box. Made in the UK.
Frequently asked questions
What can I make with the Full System?
Forty recipes across four families: acid-set cheeses (ricotta, paneer, cream cheese), stretched cheeses (mozzarella, burrata), pressed cheeses (halloumi styles) and flavoured cheeses using the included seasoning collection.
Is this kit suitable for a complete beginner?
Yes. The technique book is ordered from first curds upward, so a beginner starts with the easy wins and the troubleshooting guide catches the common mistakes. Confident cooks can jump straight to the advanced sections.
What tools are essential for home cheese making?
A thermometer, moulds, cheesecloth and accurate measures, all of which are in the box. From your kitchen you need a large pan and a colander.
How is cheese made from milk?
You warm milk, add an acid or rennet to set it into curds, then drain, stretch or press the curds depending on the style. The book explains the why as well as the how at every step.
What is the role of rennet in cheese making?
Rennet is the enzyme that sets milk into a firm curd. This kit uses a vegetarian microbial rennet, so every recipe is suitable for vegetarians.
How does this compare to the Starter and Signature Series?
The Full System is the biggest kit: the 40-recipe technique book, the thermometer and moulds, plus the seven-sachet seasoning collection that the smaller kits do not include.
