This cheese making kit is ideal for demonstrating the science behind cheese production in primary, secondary, and college classrooms. It enables students to observe and understand the biological processes involved in turning milk into cheese, making it a valuable hands-on resource for science lessons.

• Includes cheese culture, cloth, protease enzyme (rennet substitute), and full instructions

• Culture contains four bacteria: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis, and Leuconostoc cremoris and is particularly suitable for cream or curd cheese. The rennet substitute is a protease enzyme which causes the milk to coagulate forming the 'curd'

• Designed specifically for educational use and not for food consumption

• Suitable for cream or curd cheese demonstrations

• Supports practical learning about enzymes and fermentation