How to make Romano Cheese and Zincica?

Romano Cheese

Zincica

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Sheep Milk

1.2.1 Fermentation Agent

Streptococcus thermophilus

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

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

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F46.40 °F

-20 383

1.5.2 Shelf Life

2- 4 months

10 to 14 days

How is Romano Cheese and Zincica made?

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