How to make Cheshire Cheese and Curd?

Cheshire Cheese

Curd

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet

Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer

2- 3 hours

4- 8 weeks

39.20 °F

Around 3 months

100

Milk, Yogurt

Lactococcus Bulgaricus, Streptococcus thermophilus

Large pot, Stirrer

3- 4 hours

39.20 °F

5- 7 days

How is Cheshire Cheese and Curd made?

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