Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl, Shallow dish, Stirrer
Preparation Time
3- 4 hours
10- 15 minutes
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
24 months