Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Brevibacterium linens
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
2- 3 hours
24 hours
Aging time
7- 10 days
12 months
Refrigeration Temperature
Shelf Life
1- 2 Weeks
Around 3 months