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Livarot Cheese Making Recipe

  • Yield3 pounds
  • Agingtime under 1 month
  • Skill Leveladvanced

Ingredients

  • 3 Gallons of Milk (Not UltraPasteurized)
  • 1/8 tsp MA4002 Culture or 1 Packet of C101 Mesophilic Culture (reduce culture by 30-40% if using raw milk)*
  • 1/32 tsp C7 Geotrichum Candidum
  • 1/32 tsp C10 Bacteria Linens (Red)
  • 1/4 tsp (1.5 ml) Single Strength Liquid Rennet
  • 1.25 tsp Salt
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • 1 M113 Fourme d'Ambert Cheese Mold or 2 M3 Small Cheese Molds
  • Butter Muslin
  • Draining Mat
  • Strips of Raffia for Binding