How to make Port de salut Cheese and Provolone Cheese?

Port de salut Cheese

Provolone 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

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

Not Available

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

4 months

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- 3 weeks

How is Port de salut Cheese and Provolone Cheese made?

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