Serving Size
100
100
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
3-9 months of aging
24 hours
Cooking Time
30
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
46.40 °F0.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months