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Bel Paese Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/64 tsp C70 Geotrichum Candidum
  • 1/16 tsp MA011 Culture
  • 1/32 tsp MM100 Culture
  • 1/16 tsp TA061 Culture
  • 1/4 tsp (1.25ml) Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M3 Small Cheese Mold
  • 5-8 lb Weight for Pressing
  • Butter Muslin
  • Medium Draining Mat