Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
24 hours
3- 4 hours
Aging time
12 months
2 - 4 weeks
Refrigeration Temperature
Shelf Life
Around 3 months
1 Month