Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Available
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
3- 4 hours
2- 3 hours
Aging time
2 - 4 weeks
4- 8 weeks
Refrigeration Temperature
Shelf Life
1 Month
Around 3 months