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
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Mesophilic bacteria
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl, Colander, Large pot, Muslin
Preparation Time
3- 4 hours
2 weeks
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks