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
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
1.2.1 Fermentation Agent
Lactococcus lactis subsp cremoris
Brevibacterium linens
1.3 Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
10- 12 hours
15- 20 minutes
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
39.20 °F383.00 °F
-20
383
1.5.2 Shelf Life