Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks