How to make Cream Cheese and Limburger Cheese?

Cream Cheese

Limburger Cheese

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

Fermentation Agent

Mesophilic bacteria

Brevibacterium linens

Things you need

Bowl, Colander, Large pot, Muslin

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

Time Duration

Preparation Time

2 weeks

15- 20 minutes

Cooking Time

Aging time

3 months

Storage & Shelf Life

Refrigeration Temperature

40.00 °F383.00 °F

-20 383

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Shelf Life

3-4 weeks

2- 3 weeks

How is Cream Cheese and Limburger Cheese made?

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