How to make Edam Cheese and Pomazankove Maslo?

Edam Cheese

Pomazankove Maslo

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer

10- 12 hours

4 weeks - 10 months

39.20 °F

3-4 weeks

100

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

How is Edam Cheese and Pomazankove Maslo made?

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