Serving Size
100
100
Ingredients
Pasteurized Cow milk, Rennet, Starter culture
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
3-9 months of aging
24 hours
Cooking Time
40
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
39.20 °F0.00 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
Around 3 months