Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Villi culture, Whole milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
3- 4 hours
24 hours
Cooking Time
40
Not Applicable
Aging time
2 - 4 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
1 Month
15 days