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How to make Romano Cheese and Brick Cheese?


How to make Brick Cheese and Romano Cheese


How to make

Serving Size
100  
100  

Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk  
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt  

Fermentation Agent
Streptococcus thermophilus  
Brevibacterium linens  

Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press  
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap  

Time Duration
  
  

Preparation Time
10- 12 hours  
2- 3 hours  

Cooking Time
90  
25  

Aging time
5 months  
7- 10 days  

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F  
19
50.00 °F  
14

Shelf Life
2- 4 months  
1- 2 Weeks  

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese