Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
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
2 Bowls, Not Applicable
Preparation Time
24 hours
6-7 days fermentation
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
1 Month