Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Pasteurized Milk
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
Not Applicable
Preparation Time
24 hours
Not Available
Cooking Time
120
Not Available
Aging time
12 months
Not Applicable
Refrigeration Temperature
Shelf Life
Around 3 months
2 years