How to make Swiss Cheese and Port de salut Cheese?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
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
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Time Duration
Preparation Time
3- 4 hours
1 hour
Cooking Time
40
30
Aging time
2 - 4 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
50.00 °F
14
Shelf Life
1 Month
1- 2 Weeks
