Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
Not Available
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2 days