How to make Colby Cheese and Roquefort Cheese?

Colby Cheese

Roquefort Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water

Lactococcus lactis subsp cremoris

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

10- 12 hours

4- 8 weeks

39.20 °F

3-4 weeks

100

Rennet, Sea salt, Sheep Milk

Pencillium roqueforti

Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap

3- 4 hours

3 weeks

39.20 °F

3-4 weeks

How is Colby Cheese and Roquefort Cheese made?

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