How to make Swiss Cheese and Cream Cheese?

Swiss Cheese

Cream 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

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

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

Mesophilic bacteria

1.3 Things you need

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

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

2 weeks

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 °F40.00 °F

-20 383

1.5.2 Shelf Life

1 Month

3-4 weeks

How is Swiss Cheese and Cream Cheese made?

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