1 How to make
1.1 Serving Size
1.2 Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
1.2.1 Fermentation Agent
Lactococcus lactis subsp cremoris
Mesophilic bacteria
1.3 Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl, Colander, Large pot, Muslin
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
1.5.4 Shelf Life