How to make Romano Cheese and Neufchatel Cheese?

Romano Cheese

Neufchatel Cheese

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cow milk, Rennet, Starter culture

Fermentation Agent

Streptococcus thermophilus

Things you need

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

2 Bowls, Sauce pan, Stirrer

Time Duration

Preparation Time

10- 12 hours

15- 20 minutes

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F383.00 °F

-20 383

👆🏻

Shelf Life

2- 4 months

2- 3 weeks

How is Romano Cheese and Neufchatel Cheese made?

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