Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
1 hour
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks