Serving Size
100
100
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Mesophilic bacteria
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
2 weeks
24 hours
Cooking Time
30
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
40.00 °F0.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months