Casein labels are used to mark batch numbers and dates onto cheese. They are made of natural casein, once applied, they become part of the rind. No adhesive is needed, whey on the surface of the cheese will adhere the labels. Simply place the label on the rind during the first flip in the cheese press, that the label will then adhere to the surface of the cheese while in the mold.
- 25 Labels
- A blend of rennet casein, glycerin (from vegetable origin), ethyl alcohol (from vegetable origin), dye (green E141).
- All components are food grade.
- 35 mm | 1.3"
- Q & A
- Related Recipes
- cheese number
Used fist time had good results.
Know for sure which cheese you've got
These labels are great for keeping track of your cheeses, especially ones that look similar. I write the cheese number on them with a Sharpie. For example it's important for me for comparison purposes to label FC6-LSH (Farmhouse Cheddar #6, Liquid Smoke Hickory) as opposed to FC5-LSA (Farmhouse Cheddar #5, Liquid Smoke Applewood).
I really like these labels. I've been experimenting with natural rinds on my cheeses, and this is a safe and effective way of labelling. I've noticed that the labels loosen if you have to soak your cheese in brine after pressing.
Great for keeping track of multiple cheeses
I place the label on the top of the cheese wheel next to the edge of the wheel. The label identifies with my log of aging cheese. Why on the edge of the wheel? The label will be on the “house” portion of the cut for consumption or further aging. Oh, it also helps me with remembering which side should be up/down when flipping the wheel.