Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
24 hours
3-9 months of aging
Cooking Time
120
30
Aging time
12 months
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Storage & Shelf Life
Refrigeration Temperature
0.00 °F46.40 °F
-20
383
👆🏻
Shelf Life
Around 3 months
3-4 weeks