This kit will make up to 50-2 gallon batches of cheese. The recipes included are Monterey Jack, Parmesan, Romano, Montasio, Cloth Banded Cheddar, Colby, Gouda, Edam, Farmhouse Cheddar, Provolone, Feta, Stirred-Curd Cheddar and Whey Ricotta. This kit includes: Large Cheese Ripening, Two Ripening mats, Cheese Mold and Follower Lid that holds 1.8 to 2.0 pounds of curd, Large Dial Dairy Thermometer, 8 ounces Citric Acid, 8 ounces Dendritic Flake Salt, 2 ounces Calcium Chloride, 2 ounces Calf Lipase, 50 DCU of Mesophilic and Thermophilic Culture, 1 pound Red Cheese Wax, 10 cheese wrappers and label, 2 ounces Vegetarian Rennet, 2 ounces Annatto Cheese Coloring, 2 Yards Cheese Cloth, recipe book and very nice packaging.