Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
1/2 litre milk, Sugar
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Container, Strainer
Preparation Time
24 hours
1 hour
Cooking Time
120
few hours
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
1 Month