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
Preparation Time
10- 12 hours
2 weeks
Aging time
5 months
Not Available
Refrigeration Temperature
Shelf Life
2- 4 months
3-4 weeks