Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers.

CULTURE INCLUDES: s.lactis, s.cremoris, s. lactis biovar diacetylactis, vegetable rennet and matlo dextrin

YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese.

DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.

STORAGE: Keep packages in the freezer, they will last up to 2 years.

DISCOUNTS: If you really love these you can buy 12 or more 5-packs and you will receive our price break of $3.00 for each 5-pack.

NOTES: Our recipe calls for Butter Muslin (U2)