Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Not Applicable
Not Available
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
1 hour
2- 3 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
Around 3 months