How to make Swiss Cheese and Blue Cheese?

Swiss Cheese

Blue Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

3- 4 hours

2 - 4 weeks

39.20 °F

1 Month

100

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Mold Penicillium glaucum, Mold Penicillium roqueforti

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

39.20 °F

3-4 weeks

How is Swiss Cheese and Blue Cheese made?

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