Fresh Cheeses Culture

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£4.74

Ex Tax: £3.95

Stock: In Stock
Code: GEB2367

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Fresh Cheeses Culture

Formaggi Freschi 10g

Recipe: Pasteurise (optional) full fat milk 72℃ for 15 seconds. When the milk drops to a temperature of 42℃ add the ferments , once reached the coagulation temperature add the rennet.

The curd should be ready after 18/20 minutes. As soon as the milk begins to ripen, cut this curd with the curd cutter so as to divide it into slices and then cubes of the same thickness ,approximately 10 cm, act with great delicacy and let it rest. Shake this curd without breaking it for about 5 minutes and gently squeeze the dough into the moulds. The first turn is made after 20 minutes, salt the surface with fine salt, the second turn after 50 minutes, add more salt on this surface too. After a couple of hours make a further turn and bring the cheese into the cell at a temperature of 8℃. The cheese is ready after three weeks.

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DELIVERY INFO

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Weight Limits:

The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).

For products or orders over these weights, the PALLET SHIPPING option is available.

We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged, please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.

For any more information, please contact us at 0800 2289 433 or send an email to [email protected].