1 How to make
1.1 Serving Size
1.2 Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Whey of sheep, goat or cow milk
1.2.1 Fermentation Agent
Not Available
Not Applicable
1.3 Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Container
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life