Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
A bit of same from a prior batch, Milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Container
Preparation Time
3- 4 hours
10- 12 hours
Cooking Time
40
Not Applicable
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks