How to make Creme Fraiche and Roquefort Cheese?

Creme Fraiche

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

Cultured buttermilk, Pasteurized Heavy Cream

Cheesecloth, Glass jar, Stirrer

5 minutes

2 days

39.20 °F

3- 5 days

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 Creme Fraiche and Roquefort Cheese made?

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