Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Brevibacterium linens
Lactococcus lactis subsp cremoris
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
2- 3 hours
10- 12 hours
Aging time
7- 10 days
4- 8 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks