Ingredients
Sheep Milk
Pasteurized Cow milk, Rennet, Starter culture
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Not Applicable
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Preparation Time
2 days
3-9 months of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
2- 3 weeks