How to make Port de salut Cheese and Cheddar Cheese?
How to make
Serving Size
100
100
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
Fermentation Agent
Not Applicable
Not Applicable
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
1 hour
3-9 months of aging
Cooking Time
30
30
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
50.00 °F
14
46.40 °F
15
Shelf Life
1- 2 Weeks
3-4 weeks
