Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
3- 4 hours
10- 12 hours
Aging time
2 - 4 weeks
5 months
Refrigeration Temperature
Shelf Life
1 Month
2- 4 months