Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
24 hours
2- 3 hours
Cooking Time
120
25
Aging time
12 months
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
0.00 °F50.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
1- 2 Weeks