How to make Cheshire Cheese and Limburger Cheese?

Cheshire Cheese

Limburger Cheese

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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

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

Brevibacterium linens

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

15- 20 minutes

3 months

383.00 °F

2- 3 weeks

How is Cheshire Cheese and Limburger Cheese made?

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