We ship cheese making supplies worldwide.

Please look for our newly redesigned website coming soon! The same wonderful products with a fun new look, enjoy!

Search Our Site:

Join Our Free Monthly Moosletter

For Email Newsletters
you can trust


This is a Lebanese cheese using the simplest of ingredients. This finished cheese may be used in Lebanese round bread along with colby, flour and oil. This recipe was given to me over the phone by Margaret Haggai.

  • 1 Gallon milk
  • 1tsp. Rennet

Heat milk and add the rennet. Stir until curds form over a medium flame.
Push the curds to the bottom and drain off the whey.
Divide into 4 patties, rub each with salt and place in brine.
This cheese will keep up to 10 days in brine.
Change brine if it gets slimey, you may also store this in olive oil. Enjoy!

Featured Items

What are people saying about us? Check it out here.

The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen


  SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

©2013 New England Cheesemaking Supply, Inc. All Rights Reserved

New England Cheesemaking Supply Company
54B Whately Rd, South Deerfield, MA 01373
E-mail info@cheesemaking.com

Phone (413) 397-2012  Fax (413) 397-2014
Monday-Friday 9am-4pm EST
We are out for lunch from 12:00pm-12:30pm EST


Click here for our Return/Exchange Form

Many of our products are assembled by American Veterans in Leeds Massachusetts, for more information please click here.