How to make Port de salut Cheese and Creme Anglaise?

Port de salut Cheese

Creme Anglaise

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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

Milk, Sugar, Vanilla extract, Yolk

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

5- 10 minutes

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2 days

How is Port de salut Cheese and Creme Anglaise made?

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