Serving Size
100
100
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Brevibacterium linens
Pencillium roqueforti
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Time Duration
Preparation Time
2- 3 hours
3- 4 hours
Cooking Time
25
90
Aging time
7- 10 days
3 weeks
Storage & Shelf Life
Refrigeration Temperature
50.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
1- 2 Weeks
3-4 weeks