How to make Cream Cheese and Roquefort Cheese?

Cream Cheese

Roquefort Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Rennet, Sea salt, Sheep Milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Pencillium roqueforti

1.3 Things you need

Bowl, Colander, Large pot, Muslin

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

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

3 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

How is Cream Cheese and Roquefort Cheese made?

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