Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus lactis subsp cremoris
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
24 hours
10- 12 hours
Aging time
12 months
4- 8 weeks
Refrigeration Temperature
Shelf Life
Around 3 months
3-4 weeks