How to make Limburger Cheese and Cuajada?

Limburger Cheese

Cuajada

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

Brevibacterium linens

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

15- 20 minutes

3 months

383.00 °F

2- 3 weeks

100

1/2 litre milk, Sugar

Container, Strainer

1 hour

few hours

39.20 °F

1 Month

How is Limburger Cheese and Cuajada made?

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