How to make Zincica and Romano Cheese?

Zincica

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Streptococcus thermophilus

1.3 Things you need

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

2 days

10- 12 hours

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

5 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

2- 4 months

How is Zincica and Romano Cheese made?

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