How to make Romano Cheese and Neufchatel Cheese?

Romano Cheese

Neufchatel Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cow milk, Rennet, Starter culture

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

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

2 Bowls, Sauce pan, 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

Not Available

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 Neufchatel Cheese made?

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