How to make Port de salut Cheese and Cheddar Cheese?

Port de salut Cheese

Cheddar 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

C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

1 hour

3-9 months of aging

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F46.40 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

3-4 weeks

How is Port de salut Cheese and Cheddar Cheese made?

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