Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Sheep Milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Not Applicable
Preparation Time
24 hours
2 days
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
10 to 14 days