Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Homogenized Milk, Whipped cream
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
Container, Large pot, Pyrex dish, Shallow pan
Preparation Time
3- 4 hours
24 hours
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days