Serving Size
100
100
Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
2- 3 hours
2- 3 hours
Cooking Time
60
25
Aging time
4- 8 weeks
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F50.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
1- 2 Weeks