Your Cart

Pont l'Eveque Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Leveladvanced

Ingredients

  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1/8 tsp MA4002 Culture - For Raw Milk use, 1/16 tsp MA4002 Culture
  • 1/16 tsp GEO17 Geotrichum Candidum
  • 1/32 tsp C10 Bacteria Linens
  • 1/2 tsp Single Strength Liquid Rennet - For Raw Milk use, 1/4 tsp Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 3 M134 Pont-Levesque Cheese Molds
  • Butter Muslin
  • Draining Mat