How to make Port de salut Cheese and Brick Cheese?

Port de salut Cheese

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

1 hour

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

7- 10 days

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

How is Port de salut Cheese and Brick Cheese made?

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