Aging type cheese

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Hanamaki

Certification year

1996

Type of certification

Specialty products

Main area

Hanamaki

Introduction of cooking

As a fondue, as a material of the turret, as an item of hors d'oeuvre.

material

Lactic acid bacteria, milk, curdling enzyme, salt, no additives used

How to make

1. Milk sterilization at 68 degrees, final temperature 65 degrees for 30 minutes

2. Starter addition, lactic acid fermentation CH ₁ 1,500cc O-180 1,500cc

3. Addition of rennet 10g to 200 liters

4. Cut the curd into pieces, stir and heat 6mm square cut 2 hours stir

5. Whey removal 1/2 whey-off-1 hour after all off

6. Squeeze squeeze

7. Salting 100kg / 180g after salting moulding

8. Aging 3 days after emulsion coating 1 week after wax coating