How to make Zincica and Brick Cheese?
Ingredients
Sheep Milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Brevibacterium linens
Things you need
Not Applicable
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
2 days
2- 3 hours
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
10 to 14 days
1- 2 Weeks