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