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
Preparation Time
24 hours
2- 3 hours
Aging time
12 months
7- 10 days
Refrigeration Temperature
Shelf Life
Around 3 months
1- 2 Weeks