How to make Swiss Cheese and Cheddar Cheese?

Swiss Cheese

Cheddar Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk

1.2.1 Fermentation Agent

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

Not Applicable

1.3 Things you need

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

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

3-9 months of aging

1.4.2 Cooking Time

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F46.40 °F

-20 383

1.5.2 Shelf Life

1 Month

3-4 weeks

How is Swiss Cheese and Cheddar Cheese made?

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