Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Mesophilic bacteria
Brevibacterium linens
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
2 weeks
2- 3 hours
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks