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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