Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactococcus lactis subsp cremoris
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
10- 12 hours
2- 3 hours
Aging time
4- 8 weeks
7- 10 days
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks