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How to make Fontina Cheese and Pomazankove Maslo?
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Fontina Cheese
Pomazankove Maslo
How to make Pomazankove Maslo and Fontina Cheese
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour
Fermentation Agent
Not Available
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Bowl, Pan, Stirrer
Time Duration
Preparation Time
10- 12 hours
20- 30 minutes
Cooking Time
90
10
Aging time
3 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 3 Months
1- 2 Weeks
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