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How to make Pomazankove Maslo and Limburger Cheese?


How to make Limburger Cheese and Pomazankove Maslo


How to make

Serving Size
100   
100   

Ingredients
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour   
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter   

Fermentation Agent
Not Applicable   
Brevibacterium linens   

Things you need
Bowl, Pan, Stirrer   
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer   

Time Duration
  
  

Preparation Time
20- 30 minutes   
15- 20 minutes   

Cooking Time
10   
Unknown   

Aging time
Not Available   
3 months   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
383.00 °F   
1

Shelf Life
1- 2 Weeks   
2- 3 weeks   

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