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
Preparation Time
2 weeks
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 3 months