How to make Romano Cheese and Cheddar Cheese?

Romano Cheese

Cheddar Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized 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

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

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

3-9 months of aging

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 °F46.40 °F

-20 383

1.5.2 Shelf Life

2- 4 months

3-4 weeks

How is Romano Cheese and Cheddar Cheese made?

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