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
Preparation Time
2 weeks
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks