How to make Cream Cheese and Tilsit Cheese?

Cream Cheese

Tilsit Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Pasteurized Cow milk, Rennet, Starter culture

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

3-9 months of aging

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 weeks

How is Cream Cheese and Tilsit Cheese made?

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