Serving Size
100
100
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Mesophilic bacteria
Lactococcus lactis subsp cremoris
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
2 weeks
10- 12 hours
Cooking Time
30
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
3-4 weeks