Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Time Duration
Preparation Time
24 hours
15- 20 minutes
Cooking Time
120
-
Aging time
12 months
3 months
Storage & Shelf Life
Refrigeration Temperature
0.00 °F383.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
2- 3 weeks