How to make Romano Cheese and Cream Cheese?

Romano Cheese

Cream Cheese

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Fermentation Agent

Streptococcus thermophilus

Mesophilic bacteria

Things you need

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

Bowl, Colander, Large pot, Muslin

Time Duration

Preparation Time

10- 12 hours

2 weeks

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F40.00 °F

-20 383

👆🏻

Shelf Life

2- 4 months

3-4 weeks

How is Romano Cheese and Cream Cheese made?

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