Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Not Applicable
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
Not Available
24 hours
Aging time
4 months
12 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months