How to make Romano Cheese and Cream Cheese?

Romano Cheese

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

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

1.2.1 Fermentation Agent

Streptococcus thermophilus

Mesophilic bacteria

1.3 Things you need

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

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

2 weeks

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 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

3-4 weeks

How is Romano Cheese and Cream Cheese made?

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