How to make Evaporated Milk and Roquefort Cheese?
Ingredients
Pasteurized Milk
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Not Applicable
Pencillium roqueforti
Things you need
Sauce pan
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
5- 10 minutes
3- 4 hours
Aging time
Not Applicable
3 weeks
Refrigeration Temperature
Shelf Life
About a year
3-4 weeks