Ingredients
Sheep Milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Not Applicable
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
2 days
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
1- 2 Weeks