The 9 Best Cheesemaking Supplies of 2023

Best Instant-Read Thermometer

Frienda 11.8 Inch Stainless Steel Instant Read Thermometer

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The first step in the cheesemaking process is heating the milk. If the milk is too cold or too hot, the coagulation process won’t happen the way it should. Thus, an instant-read thermometer is an essential tool for any at-home cheesemaker, no matter which type of cheese they’re trying to make. We love the Frienda 11.8 Inch Stainless Steel Instant-Read Thermometer for a few reasons. Its long stem is perfect for cheesemaking (because you’ll want to make most cheese in your stockpot),  and the clip ensures that you don’t have to hold the thermometer while gently stirring your soon-to-be-cheese.

Length: 11.8 inches | Upper Temperature Reading: 550 degrees Fahrenheit | Material: Stainless steel, plastic, metal

Best Cheesecloth

Sceng Cheesecloth

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You won’t need cheesecloth for every single cheese recipe, but we’d still call this an essential tool. Even if you never make a cheese recipe where you’ll need cheesecloth (doubtful!), it doubles as a useful tool for many other kitchen tasks, such as canning, winemaking, keeping chicken whole during poaching, functioning as a spice bag, and more. This particular cheesecloth is made with 100 percent unbleached cotton and, unlike many other options, is reusable.

Size: 54 square feet | Material: Unbleached cotton

Best Rennet

+QSO Vegetable Rennet Tablets

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The cheesemaking corners of the internet are caught up in a hot debate over whether liquid or tablet rennet is preferable for cheese making. When liquid rennet is fresh, it’s generally easier to use because tablet rennet requires proper dilution. But tablet rennet has a longer shelf life than liquid rennet. There’s nothing worse than making your way through the whole recipe and then realizing that your rennet is old (tip: test it first). Because liquid rennet can be a bit unreliable, we prefer the tablet version, especially this vegetarian one.

Number of Pieces: 10 | Ingredients: Microbial coagulant (mucor pussillus and/or mucor miehei), magnesium stearate, microcrystalline cellulose

Best Citric Acid

New England Cheesemaking Supply Citric Acid

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In order to coagulate milk, it first must be acidified. Some cheese recipes accomplish that the old-fashioned way—by fermenting lactose into lactic acid by way of bacterial cultures (we’ll get to those later). Others, including many mozzarella recipes, use citric acid. For the styles of cheese that require it, we love this citric acid from the New England Cheesemaking Supply Company. Bonus: it gives mozzarella extra stretch.

Item Weight: 8 ounces | Ingredients: Citric acid (non-GMO, corn-based)

Best Calcium Chloride

New England Cheesemaking Supply Calcium Chloride

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When making harder cheeses, you’ll need to drain off more liquid than you would from the softer cheeses—dryer curds result in a firmer cheese down the line. To help ensure that your hard cheeses set right, some recipes may call for calcium chloride. If so, go for this option from New England Cheesemaking Supply. It’s great for pasteurized milk or goat's milk (which you’d likely be using at home), and is in the right dilution for cheese making.

Item Weight: 2 ounces | Concentration: 30-32%

Best Cultures

New England Cheesemaking Supply Thermophilic Direct Set Cheese Culture

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Many cheese recipes will call for cultures, or friendly bacteria that will help give your cheese its desired texture and flavor. Depending on which style of cheese you’re making, you may want thermophilic (heat-loving) or mesophilic (slightly less heat-loving) cultures. Any good recipe will tell you which type of culture to use, but we’re listing both options, both from New England Cheesemaking Supply. In general, cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, blue, and Colby cheeses will require mesophilic; mozzarella, Parmesan, provolone, Romano, Swiss, Gruyere, and other Italian-style cheeses will require thermophilic.

Ingredients: Lactose, streptococcus thermophilus, lactobacillus helveticus, lactobacillus delbrueckii subsp. lactis | Yields: One packet per two gallons of milk

Best Cheese Salt

Know-How Fine Flaked Cheese Salt

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Salt is the unsung hero of the cheesemaking process—not only does it add flavor, but it also helps regulate the bacterial changes occurring in your newly formed cheese. You can technically use most non-iodized salts for the cheesemaking process, but we especially like this cheese salt by Know-How Foods. It’s light and flaky, meaning it will dissolve well and is easier to apply evenly to your curds.

Item Weight: 2 pounds

Best Slotted Spoon

TBWHL Skimmer Slotted Spoon

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Another tool you’ll need for cheese making is a good slotted spoon. We especially like this one that doubles as a strainer, meaning it can be used for stirring your milk as it comes to temperature, but also for draining your curds (especially if you’re making a recipe that doesn’t require cheesecloth). Made from food-grade 304 stainless steel, it’s durable, rust-proof, and is great for other kitchen tasks like frying or boiling.

Handle Length: 11.02 inches | Material: Stainless steel | Dishwasher Safe: Yes