How to make Pomazankove Maslo and Roquefort Cheese?

Pomazankove Maslo

Roquefort Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Rennet, Sea salt, Sheep Milk

1.2.1 Fermentation Agent

Not Applicable

Pencillium roqueforti

1.3 Things you need

Bowl, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

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

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

3-4 weeks

How is Pomazankove Maslo and Roquefort Cheese made?

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