How to make Tilsit Cheese and Romano Cheese?

Tilsit Cheese

Romano 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, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Streptococcus thermophilus

1.3 Things you need

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

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

1.4 Time Duration

1.4.1 Preparation Time

3-9 months of aging

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

2- 4 months

How is Tilsit Cheese and Romano Cheese made?

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