Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Whey of sheep, goat or cow milk
Fermentation Agent
Lactococcus lactis subsp cremoris
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Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Container
Time Duration
Preparation Time
10- 12 hours
1 hour
Cooking Time
90
10
Aging time
4- 8 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F41.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
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