Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
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, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
3- 4 hours
2- 3 hours
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks