Ingredients
A bit of same from a prior batch, Milk
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Pencillium roqueforti
Things you need
Container
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
10- 12 hours
3- 4 hours
Cooking Time
Not Applicable
90
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks