How to make Brick Cheese and Port de salut Cheese?

Brick Cheese

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

1.2.1 Fermentation Agent

Brevibacterium linens

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

7- 10 days

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

How is Brick Cheese and Port de salut Cheese made?

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