Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Sheep Milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Not Applicable
Preparation Time
3- 4 hours
2 days
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
10 to 14 days