How to make Port de salut Cheese and Cream Cheese?

Port de salut Cheese

Cream 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

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

Not Applicable

Mesophilic bacteria

1.3 Things you need

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

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

1 hour

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

3-4 weeks

How is Port de salut Cheese and Cream Cheese made?

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