Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Skim milk, Whole milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl, Live cultures
Preparation Time
3- 4 hours
Unknown
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
2- 3 Months