How to make Romano Cheese and Limburger Cheese?

Romano Cheese

Limburger Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

1.2.1 Fermentation Agent

Streptococcus thermophilus

Brevibacterium linens

1.3 Things you need

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

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

15- 20 minutes

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

5 months

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F383.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

2- 3 weeks

How is Romano Cheese and Limburger Cheese made?

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