Ingredients
Whey of sheep, goat or cow milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
Things you need
Container
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
1 hour
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
Unknown
3-4 weeks