Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
3- 4 hours
2- 3 hours
Aging time
2 - 4 weeks
7- 10 days
Refrigeration Temperature
Shelf Life
1 Month
1- 2 Weeks