How to make Milk and Swiss Cheese?

Milk

Swiss Cheese

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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

Raw milk or unpasteurized milk

Pan, Stirrer

5 minutes

99.00 °F

Up to 3 days

100

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

3- 4 hours

2 - 4 weeks

39.20 °F

1 Month

How is Milk and Swiss Cheese made?

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