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Where can I find cheese making supplies (esp. pH strips)?

I am interested in trying to make my own chevre. I know that I can find all the necessary supplies online but I was wondering if there are any stores in the Boston area that carry cheese making supplies. My only thought was Formaggio Kitchen but they're closed today and upon checking their website it does not appear that they carry what I am looking for. The things I am hoping to find include rennet, cheese culture, a muslin cloth and pH strips. If anyone has seen these items around please let me know. Thanks!

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Formaggio Kitchen
244 Huron Ave, Cambridge, MA 02138

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  1. This probably won't help you today since I'm guessing they aren't open, but might be worth checking out another time. It's in Woburn. I'm planning on going to get supplies to make mozzarella. I don't want to use the packaged mix that seems to be readily available, and this place carries what I"ll need.

    http://www.beer-wine.com/catalog/food...

    1 Reply
        1. re: chefematician

          There's one on Mass Ave a few blocks towards Porter Sq. from Qingdao Garden.

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          Qingdao Garden Restaurant
          2382 Massachusetts Ave, Cambridge, MA 02140

            1. re: okra

              Right. I saw at least one cheesemaking kit at Modern Hombrew while getting beer supplies there this spring.

        2. chefemat, you might also enjoy talking to local restaurant chefs that make their own various cheeses.They often like to talk shop and share the thrill.

          5 Replies
          1. re: opinionatedchef

            I can't think of any restaurants whose chefs make their own cheeses. Do you know of any that you can share with me?

            1. re: chefematician

              They make fresh mozzarella every day at fiore di nonno in Somerville. You can also take a class from Rikki the cheese queen in Ashfield, western mass; it's really a good class and a nice overnight, several B&B in the area. http://www.cheesemaking.com/

              1. re: Guido

                Rikki's class is great, and she is a great (semi-local) source for supplies. I have bought supplies for cheesemaking at Beer & Wine Supply in Woburn (mentioned upthread) but they are fairly limited in what they carry.

                1. re: Guido

                  I loved Rikki's class! If you are still having trouble finding supplies, I bet she could send what you need by mail. Che re is very easy to make though. I made some after coming back from her class, and don't recall needing to test the pH.

                2. re: chefematician

                  chefmat, i feel like i have seen 'made in house' with reference to cheeses(most likely the soft ones like- mozzarella, burratta, ricotta, feta)- on a few of the scores of menus i've perused 'lately' but i can't say the names. My instinct is to suggest you contact Ana Sortun at oleana,Frank McClelland at L'Espalier, Roberta Dowling at the Camb Culinary School, (and maybe jamie bissonette at coppa). All are very smart, willing to share, and experienced in this area. And, of course, Mr. Wonderful/ King of All Things Cheese, Ihsan at Formaggio Kitchen. 3pm can be a good time to get a few phone minutes with a chef.

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                  L'Espalier
                  774 Boylston St, Boston, MA 02199

                  Formaggio Kitchen
                  244 Huron Ave, Cambridge, MA 02138

                  Oleana
                  134 Hampshire St., Cambridge, MA 02139

                  Cambridge School of Culinary Arts
                  2020 Massachusetts Ave, Cambridge, MA 02140

                  Coppa
                  253 Shawmut Ave, Boston, MA 02118

              2. OK I am reporting back with some progress. I went to Modern Homebrew Emporium on Mass Ave and they had everything I needed...except pH strips. Well to be exact, they did have pH strips but not in the range that I was looking for. I may just order the strips online. After that I'll just need the raw goat milk.

                3 Replies
                1. re: chefematician

                  Maybe a pet (aquarium) or pool store? What pH range are you looking for?

                  1. re: emannths

                    The pH strips should be accurate to the tenths place. I'd be looking for the whey to be between 4.5 and 4.7.

                  2. re: chefematician

                    ph strips should be available through any pharmacy, as many people use them to check their ketones. Also, they are required by most health depts. to be kept by food businesses that have soaking sinks. There used to be (still is?) a goat farm in newbury? topsfield? that sold cheese and, likely, milk......