Interested in making cheese? Bosagrape stocks cheesemaking supplies from New England Cheesemaking Co, Cultures for Health, Glengarry Cheesemaking, and Mad Millie.

Cheese Making products can be found on the online catalogue HERE

Cheese cultures

  • Mesophilic and thermophilic cultures in stock. Other cultures may be available by request.
  • Each sachet has been freeze dried and nitrogen flushed to ensure a good shelf life when kept in the freezer.
  • Once sachet is opened, it is recommended to purchase a Sterile Pottle to keep your leftovers 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. Cheese Wax is an option for maturing hard cheeses.
  • 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.


  • 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. Store liquid rennet in your fridge and rennet tablets in the freezer. Always check each 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 cheese recipe for usage instructions. It must be stored in your freezer.