Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Sheep Milk
Fermentation Agent
Not Available
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Not Applicable
Preparation Time
2- 3 hours
2 days
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
10 to 14 days