Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Bowl, Colander, Large pot, Muslin
Preparation Time
3-9 months of aging
2 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks