Ingredients
A pinch of Salt, Curd, Milk, Yogurt
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Lactococcus Lactis
Pencillium roqueforti
Things you need
Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
7- 10 days
3-4 weeks