Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Skim milk, Whole milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl, Live cultures
Preparation Time
24 hours
Unknown
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 Months