This page is basically going to show you what things I have used so that people may get ideas for their own use.

Cream wax recommended for extra protection against mold incase the wax seal breaks. CaCl to replenish the milk after processing, and vegetable rennet.

Para melt cheese wax from Holland. Low melting point, boiling water will melt it.

-MA4002, Mesophilic Type II enzyme used for Cheddar, Colby, Brick, Farmers, Limburger, Camembert, Brie and Blue cheeses.

-Proprionic bacteria, Thermophilic, used for creating the eyes for Swiss type cheeses.

-Penicillium Roquefort used for blue cheeses, bright green, light blue.

-MD88 Mesophilic Starter for havarti that adds aroma to the cheese, was told it needs to be used in conjunction to basic starters such as MA4002 to give it a boost. Its basically an enhancer from what I was told.

4ml mesh used to support the cheese, not very thick, about 1 mil. Bout a yard and then cut it up.

Press that a guy made for me, simple 2 square pine and 4 dowels. The plugs are cut out pine for the containers I used from protein mix containers with 1/8" drilled holes. Weight are basic dumbbells.

Cake pan for the bigger batches starting to do. 9" pan good for 12 to 20L about.

-PC C2 for White Penicillium