Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
2 cups of Cashew Nuts, Full fat 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
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
24 hours
5 minutes
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
Up to 3 days