How to make Romano Cheese and Colby Cheese?

Romano Cheese

Colby Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water

1.2.1 Fermentation Agent

Streptococcus thermophilus

Lactococcus lactis subsp cremoris

1.3 Things you need

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

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

5 months

4- 8 weeks

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

3-4 weeks

How is Romano Cheese and Colby Cheese made?

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