Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
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
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
24 hours
2- 3 hours
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
1- 2 Weeks