How to make Swiss Cheese and Zincica?

Swiss Cheese

Zincica

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

Sheep Milk

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F46.40 °F

-20 383

1.5.2 Shelf Life

1 Month

10 to 14 days

How is Swiss Cheese and Zincica made?

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