Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
½ cup Sugar, 1 cup of Heavy 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
Bowl, Blender
Preparation Time
3- 4 hours
10- 15 minutes
Aging time
2 - 4 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
1 Month
3 days