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How to make Pomazankove Maslo and Fontina Cheese?
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Pomazankove Maslo
Fontina Cheese
How to make Fontina Cheese and Pomazankove Maslo
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour
Brine solution, Calcium Chloride, Cow milk, Rennet
Fermentation Agent
Not Applicable
Not Available
Things you need
Bowl, Pan, Stirrer
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
20- 30 minutes
10- 12 hours
Cooking Time
10
90
Aging time
Not Available
3 months
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
1- 2 Weeks
2- 3 Months
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