Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
½ cup Sugar, 1 cup of Heavy Cream
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, Blender
Preparation Time
24 hours
10- 15 minutes
Aging time
12 months
Not Applicable
Refrigeration Temperature
Shelf Life
Around 3 months
3 days