Primo Cheese Culture
- Stock: In Stock
- Code: GEB2368
Primo Cheese Culture
Primo Sale 10g
Recipe: Pasteurise (optional) full fat milk 72℃ for 15 seconds.
When the milk drops to a temperature of 42℃ add the ferments , at 38℃ add the liquid calf rennet.
The curd should be ready after 18/20 minutes. 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.
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 surfaces with medium grained salt. The second turn after 30 minutes add salt on this surface too. Bring the cheese into the cell (pH 5.30) at temperature of 5℃.
The cheese is ready after 24 hours.
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
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DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
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].
