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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