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
Fermentation Agent
Lactococcus lactis subsp cremoris
Mesophilic bacteria
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl, Colander, Large pot, Muslin
Preparation Time
10- 12 hours
2 weeks
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks