Mad Millie provides you with the ingredients, equipment, and confidence to create a wide variety of tasty, nutritious cheeses from your kitchen. Making your own cheese and cultured dairy products has many benefits:

First, making cheese is easy and fun! Many fresh cheeses take very little time to create and are ready to taste within days. Through our diverse cheese making kits, Mad Mille offers a range of easy to make cheeses, as well as some more complex ones, to help you work your way into the cheese making hobby.

Second, making your own cheese means that you know exactly what is going into the food that you and your family are eating. This means that you have better control and are better informed to make those healthy eating choices. None, of the cheeses that you make at home will have synthetic or artificial preservatives or flavor enhancers.

Third, impress your friends at get-togethers or dinner parties. Homemade cheeses make very special gifts. Your friends will be amazed at what you are able to produce, even if you are a beginner!

While, these are called “Beginner Cheese Making Kits”, they are not dumbed down in any way. We are providing cultures an rennets that can’t be found anywhere else in hobbyist packaging, complete with the appropriate molds, wraps, salt, and waxes.

Fourth, making your own cheese saves you money. You make one average sized boutique cheese such as feta or camembert, or one quart of yoghurt at home using only one quart of fresh milk. If you use four quarts of milk, you will get four small cheeses or four quarts of yoghurt!

Making cheese is such an exciting and rewarding hobby. Each cheese has special techniques or cultures which make it unique. Different cheeses have different skills required. There is nothing more satisfying than cutting into your first creamy brie cheese after four weeks of special maturing and nurturing!

Whether you have been making cheese for a while or have no experience at all, Mad Millie cheese making products and cheese making kits will provide you with the guidance and equipment to progress your cheese making skills.

HomeBrew4Less.com Cheese Making Supplies

Here are some cheese making videos – ENJOY

How to make Ricotta cheese with Mad Millie

How to make Probiotic Yoghurt with Mad Millie

How to make Mascarpone cheese with Mad Millie

How to make Cream Cheese with Mad Millie

Making Mozzarella cheese Tutorial with Mad Millie

Making Feta cheese with Mad Millie

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Homebrew4less.com LLC
865 Lincoln Way W
Chambersburg, PA 17202
(717) 504-8534

Cheese Making Area
http://www.store.homebrew4less.com/Cheese-Making/departments/747/
Cheese Making Kits
http://www.store.homebrew4less.com/Cheese-Making-Kits/products/748/
Cheese Starter Cultures
http://www.store.homebrew4less.com/Direct-Set-Cultures/products/752/
Cheese Wax
http://www.store.homebrew4less.com/Cheese-Wax/products/754/
Cheese Making Books
http://www.store.homebrew4less.com/Cheese-Making-Books/products/765/
Yogurt Making Supplies
http://www.store.homebrew4less.com/Yogurt-Making-Supplies/products/764/

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The following pairings are based on suggestions from beer experts Tom Dalldorf, Garrett Oliver, Lucy Saunders and Mark Todd and have been tested at the table..

With: Young, fresh, tart cheeses such as fresh chevre, mozzarella and crescenza

Try: Wheat beers such as hefeweizen, Bavarian-syle weissbier and Belgian- style witbier; pilsners.

With: Humboldt Fog and other goat cheeses with a little age

Try: A Belgian-style saison such as Ommegang Hennepin or Saison Dupont.

With: Garrotxa and other aged goat cheeses with some caramel notes

Try: Sierra Nevada Stout or similar dry, creamy stouts with coffee and chocolate aromas.

With: Lamb Chopper and other mild, medium-aged sheep’s milk cheeses with sweet, cooked-milk notes

Try: Fat Tire, Red Tail Ale or similar amber ales well balanced between malt and hops.

With: Ossau-Iraty, mature Pecorino Toscano and other aged sheep’s milk cheeses with pronounced salty, nutty flavors

Try: Lost Coast Brewery Downtown Brown or other brown ales.

With: Soft-ripened triple creme such as Seal Bay, Pierre Robert or Mt. Tam

Try: A Belgian-style saison such as Ommegang Hennepin or Saison Dupont; a dry kriek or other fruit beer.

With: Aged Gruyere, Comte or other aged Swiss-style mountain cheeses

Try: Anchor Porter, Rogue Shakespeare Stout or other sweet, mellow porters or stouts with chocolate, caramel and roasted coffee notes; brown ales.

With: Montgomery cheddar or other classic English-style cheddar

Try: McEwen’s IPA or other pale ales with abundant hopping; Anchor Steam.

With: Munster Gerome or other washed-rind cheeses with strong earthy aromas

Try: Chimay Grande Reserve (blue label), Red Tail Ale or French biere de garde, such as Jeanlain or La Choulette Ambree.

With: Saenkanter or other aged Gouda with pronounced caramel notes

Try: Anchor Porter or other gently sweet, mellow, rounded porters; or nut- brown ales or amber ales.

With: Stilton or other mild to moderately piquant blue cheeses

Try: Old Foghorn Barleywine Style Ale or Moylan’s Barleywine Style Ale. Serve barley wine at cellar temperature.

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