Serving Size
100
  
100
  
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
  
Time Duration
  
  
Preparation Time
3- 4 hours
  
2 weeks
  
Cooking Time
40
  
30
  
Aging time
2 - 4 weeks
  
Not Available
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
1 Month
  
3-4 weeks