How to make Gouda Cheese and Port de salut Cheese?

Gouda Cheese

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

1.2.1 Fermentation Agent

Lactococcus Lactis, Leuconostoc mesenteroides

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

24 hours

1 hour

1.4.2 Cooking Time

120

1.4.3 Aging time

12 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

0.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

Around 3 months

1- 2 Weeks

How is Gouda Cheese and Port de salut Cheese made?

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