Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Mesophilic bacteria
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl, Colander, Large pot, Muslin
Preparation Time
24 hours
2 weeks
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
3-4 weeks