Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
Not Available
10- 12 hours
Aging time
4 months
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks