How to make Romano Cheese and Provolone Cheese?

Romano Cheese

Provolone Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

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

Not Available

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

5 months

4 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

2- 3 weeks

How is Romano Cheese and Provolone Cheese made?

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