Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Mesophilic bacteria
Streptococcus thermophilus
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
2 weeks
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 4 months