by admin on June 30, 2012

Interested in making cheese? Bosagrape stocks a variety of

Cheese cultures

  • Mad Millie have selected the finest commercial cultures to be professionally packaged in convenient 8L (4 US Gal.) sachets for extra quality control and convenience.
  • Each sachet has been freeze dried and nitrogen flushed to ensure a shelf life of 24 months when kept in the freezer.
  • Once sachet is opened, it is recommended to purchase a Sterile Pottle to keep your left overs stored in a safe, sterile way to reduce the chance of culture contamination

Cheese finishing

  • Most hard cheeses must be coated prior to ageing as this helps the cheese retain the necessary moisture and protect it from external mould and other bacteria while it ages.
  • Mad Millie offer you two types of cheese coatings: Cheese Wax and EVA Plastic Coating as options for maturing hard cheeses. These can be used separately or together. For best results, wax should be both melted and stored in the Metal Melting Bowl that you can also get from us. Too easy!
  • Mad Millie also offer a range of cheese wraps which are used to mature and/or store your handmade cheeses. Different cheese wraps are used for different cheeses so make sure you take time in choosing the correct wrap for your cheese.



  • The Mad Millie team offers you a range of convenient kits so that you can create some of the world’s best loved cheese varieties in your own kitchen at home. You’ll be amazed at how easily and cheaply you can produce them yourself, and ensure they are not only delicious, but full of natural goodness as well.
  • Our range takes the hassle out of hand-crafting your favourite types of cheese and each includes all of the specialised ingredients you’ll need. Each Mad Millie ingredient kit also includes clear and easy instructions and a terrific recipe book, to ensure making your own cheese is straightforward and rewarding too.
  • For best results, it is recommended that all kits be used in conjunction with the Mad Millie Basic Equipment Kit (except the Beginners’ Italian Kit which doesn’t need it, and the Probiotic Yoghurt Kit which comes with its own specific tools).


  • Mad Millie present a terrific range of innovative cheese making equipment designed for excellent results, low operating costs, and ongoing reliability. Each piece is exceptionally well made for optimum performance and provides you with great value for money too!

Rennet & lipase

  • Rennet is an enzyme used for making the vast majority of cheeses, particularly many of the classic harder cheeses, as it speeds up the coagulation process to former a tighter and stronger curd. As a general rule, liquid rennet is used sparingly, from between 0.2 ml to 0.5ml per litre of milk and the rennet should also be diluted in around 5 times its amount in boiled then cooled water, before it is added to milk. Rennet must be stored in your fridge and always check with each Mad Millie recipe for exact usage volumes.
  • Lipase is an enzyme made from animal tissue and it is added to milk to give a stronger and distinctive taste and aroma to certain varieties of cheese. Using Lipase as directed ensures proper flavour development through fat hydrolysis, but always refer to your Mad Millie cheese recipe for usage instructions. It must be stored in your freezer.

Cheese Making products can be found on the online catalogue HERE