Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Not Applicable
Brevibacterium linens
Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks