Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
Not Available
Aging time
7- 10 days
4 months
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks