How to make Khoa and Romano Cheese?

Khoa

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

Pan

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

1.4 Time Duration

1.4.1 Preparation Time

1 hour

10- 12 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

180.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

2- 4 months

How is Khoa and Romano Cheese made?

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