REBLOCHON STYLE
Ingredients:
4 litres of milk (not ultra pasteurized)
Natural Rennet
Ferments: MW 038N, GCA, SB108
You need:
1 thermometer
1 5-litre cauldron
Cheese Cotton
1 Calander
Measuring spoon
Timer
Courtesy of Les Ateliers Fromagers
CHEESE CURDS
Ingredients:
4 liters of milk (not ultra-pasteurized)
1/25 Sacco MOS 062 D ferment pack
1/2 tsp Walcoren Natural Rennet
1/4 cup non chloride water
1 tbsp non iodized salt
You need:
1 thermometer
1 5-litre cauldron
Cheese Cotton
1 colander
Measuring spoon
Timer
INSTRUCTION:
Pour 4 liters of milk into the cauldron. Heat the milk to 35degrees Celsius.
When the desired temperature is reached, powder the MOS-062D ferment on top of the milk and allow to re-dehydrate for 30 minutes.
Courtesy of Les Ateliers Fromagers