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Esrom Cheese Making Recipe

  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author

Ingredients

  • 4 Gallons of 2% or Whole Milk (Not UltraPasteurized)
  • 1/4 tsp Aroma B or Flora Danica Culture
  • 1/64 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 3.4 ml (just under 3/4 tsp) Single Strength Liquid Rennet
  • Salt and Calcium Chloride for Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M19 Large Tomme Cheese Mold - If making a 2 gallon batch use an M3 Small Hard Cheese Mold
  • Cheese Press
  • Butter Muslin
  • Draining Mat