How to make Zincica and Swiss Cheese?

Zincica

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

1.3 Things you need

Not Applicable

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

1.4 Time Duration

1.4.1 Preparation Time

2 days

3- 4 hours

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

2 - 4 weeks

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

1 Month

How is Zincica and Swiss Cheese made?

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