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Easter Hours
We are closed on Good Friday and Easter Monday
We are open on Easter Saturday from 9-00am to 4-00pm
We are located at 411 High Street in Lower Hutt, in behind Aladdin Outdoor Power Equipment, this is on the corner of High Street and Melling Link (Click here for a map)
HAVE SO MUCH FUN MAKING YOUR OWN FOOD AND BEVERAGES!!!
Entertain family and friends with your own homemade products!
We are proud stockist of Bevie, Black Rock and Mad Millie Products
We stock only the best quality food and beverage making kits. We will also provide you with all the advice and support you need to get started and achieve amazing results.
Online store is open 24/7, We have a rock solid guarantee of your Credit or Debit Card as we use the most up to date protection available
We are closed on all Public Holidays and Sundays.
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Penicillium Roqueforti (VZ3) is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium roqueforti and is responsible for the blue mould which appears in your cheese. Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. Strains included in this culture are:
Penicillum roqueforti
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
Leuconostoc
Each sachet doses 4L of milk.
Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.