How to make Port de salut Cheese and Filled Milk?

Port de salut Cheese

Filled Milk

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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

Skim milk, Vegetable Oil

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Unknown

1.4 Time Duration

1.4.1 Preparation Time

1 hour

Not Defined

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F383.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Unknown

How is Port de salut Cheese and Filled Milk made?

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