How to make Port de salut Cheese and Zincica?

Port de salut Cheese

Zincica

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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

Sheep Milk

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

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

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

1 hour

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F46.40 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

10 to 14 days

How is Port de salut Cheese and Zincica made?

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