How to make Tilsit Cheese and Port de salut Cheese?

Tilsit Cheese

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Cow milk, Rennet, Starter culture

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3-9 months of aging

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1- 2 Weeks

How is Tilsit Cheese and Port de salut Cheese made?

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