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How to make Brick Cheese and Romano Cheese?


How to make Romano Cheese and Brick Cheese


How to make

Serving Size
100   
100   

Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt   
Calcium Chloride, Rennet, Thermophilic starter, Whole milk   

Fermentation Agent
Brevibacterium linens   
Streptococcus thermophilus   

Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap   
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   

Time Duration
  
  

Preparation Time
2- 3 hours   
10- 12 hours   

Cooking Time
25   
90   

Aging time
7- 10 days   
5 months   

Storage & Shelf Life
  
  

Refrigeration Temperature
50.00 °F   
14
39.20 °F   
19

Shelf Life
1- 2 Weeks   
2- 4 months   

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese