How to make Gjetost Cheese and Romano Cheese?

Gjetost Cheese

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Shallow pan, Wooden stirrer & wooden spoon

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

10- 12 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

2- 4 months

How is Gjetost Cheese and Romano Cheese made?

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