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"
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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.
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.