Ingredients
Sheep Milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Not Applicable
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
2 days
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
10 to 14 days
Around 3 months