How to make Port de salut Cheese and Creme Fraiche?

Port de salut Cheese

Creme Fraiche

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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

Cultured buttermilk, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Cheesecloth, Glass jar, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

5 minutes

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

Not Applicable

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

3- 5 days

How is Port de salut Cheese and Creme Fraiche made?

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