How to make Romano Cheese and Sheep Milk?

Romano Cheese

Sheep Milk

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Not Applicable

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

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

Not Applicable

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

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

15 days

How is Romano Cheese and Sheep Milk made?

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