How to make Port de salut Cheese and Limburger Cheese?

Port de salut Cheese

Limburger 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

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

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

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

15- 20 minutes

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

3 months

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

2- 3 weeks

How is Port de salut Cheese and Limburger Cheese made?

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