Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Mesophilic bacteria
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
2 weeks
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month