How to make Pomazankove Maslo and Limburger Cheese?

Pomazankove Maslo

Limburger Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

Bowl, Pan, Stirrer

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

15- 20 minutes

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F383.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 weeks

How is Pomazankove Maslo and Limburger Cheese made?

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