The Big Cheese Ultimate Cheese Making Kit, Makes 10 Cheeses, 40 Batches Review (2026)

Who this kit is built for

This kit is aimed at someone who already knows the basics of cheese making or wants to move past a single mozzarella project into a wider rotation of styles. It includes organic sea salt, citric acid, a strip of ten vegetarian rennet tablets, dried herbs and spices such as basil, cinnamon, lemon pepper, mint and paprika, plus butter muslin, a thermometer, three cheese molds and a recipe book, with a shelf life of at least 12 months for the included ingredients. Across those ingredients the kit supports ten different cheeses, including mozzarella, ricotta, mascarpone, halloumi, Greek style cheese, labneh, goats cheese, queso blanco and paneer, spread over 40 batches. That range makes it better suited to a household planning to make cheese regularly than someone wanting a single one-off project.

What is included and what it makes

The ten cheese varieties split roughly into quick fresh cheeses that need only citric acid or an acid like lemon juice, and rennet set cheeses that rely on the included vegetarian rennet tablets to form curds. Fresh styles such as ricotta, queso blanco and paneer are generally the fastest to make and the most forgiving for a first attempt, while halloumi and goats cheese ask for more attention to temperature and timing. The three included cheese molds handle shaping for styles that need to be pressed or drained into a set shape, and the butter muslin is used across nearly all the recipes for straining curds from whey. Because the kit bundles enough rennet and citric acid for 40 batches total, the per batch cost of ingredients is spread across a long stretch of use rather than one project.

Living with it batch to batch

In practice, working through this kit means starting with the simpler fresh cheeses to get comfortable with heating milk to the right temperature and handling curds, then moving on to the rennet based recipes as confidence builds. The included recipe book walks through each of the ten styles, so there is a clear reference for portioning ingredients correctly across dozens of batches rather than guessing at ratios. Because the kit is vegetarian and gluten free by ingredient list, it also suits households with dietary restrictions who still want to make cheese at home. Regular use means the thermometer and muslin see the most wear across batches, while the rennet and citric acid get used up gradually as more cheeses are made over the 40 batch span.

Trade-offs and how it compares

The main limitation is that some of the ten styles, particularly halloumi and pressed goats cheese, benefit from extra equipment such as a cheese press or additional molds beyond the three included, so a buyer chasing every recipe in the book may need to supplement the kit over time. The wider variety also means a steeper learning curve than a single style kit, since each cheese has its own temperature and timing quirks to learn. Against a narrower option like The Big Cheese's Mozzarella and Ricotta kit, which focuses on two beginner friendly styles, this Ultimate kit trades some simplicity for far more variety and batches, which suits someone who wants to keep exploring rather than master one recipe quickly.

Verdict and who should pick something else

For a household ready to explore cheese making beyond the basics, this kit earns our score of 8.8 out of 10, reflecting strong variety and batch value even if a few styles ask for extra gear. The ten cheese range and 40 batch count give it real staying power compared with single recipe starter kits. Someone who only wants to try mozzarella once, without committing to a broader cheese making habit, would likely be better served by a smaller, single style kit that costs less to start and skips styles that need extra molds or a press. For anyone planning to make cheese regularly, though, the range here is a genuine advantage.

Frequently asked questions