How to make Pomazankove Maslo and Swiss Cheese?

Pomazankove Maslo

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

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

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

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 Pomazankove Maslo and Swiss Cheese made?

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