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How to make Limburger Cheese and Romano Cheese?


How to make Romano Cheese and Limburger Cheese


How to make

Serving Size
100   
100   

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

Fermentation Agent
Brevibacterium linens   
Streptococcus thermophilus   

Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer   
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press   

Time Duration
  
  

Preparation Time
15- 20 minutes   
10- 12 hours   

Cooking Time
Unknown   
90   

Aging time
3 months   
5 months   

Storage & Shelf Life
  
  

Refrigeration Temperature
383.00 °F   
1
39.20 °F   
19

Shelf Life
2- 3 weeks   
2- 4 months   

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese