How to make Romano Cheese and Butter Fat?

Romano Cheese

Butter Fat

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

Not Available

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

Not Available

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

7- 10 days

How is Romano Cheese and Butter Fat made?

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