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How to make Pomazankove Maslo and Roquefort Cheese?


How to make Roquefort Cheese and Pomazankove Maslo


How to make

Serving Size
100   
100   

Ingredients
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour   
Rennet, Sea salt, Sheep Milk   

Fermentation Agent
Not Applicable   
Pencillium roqueforti   

Things you need
Bowl, Pan, Stirrer   
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap   

Time Duration
  
  

Preparation Time
20- 30 minutes   
3- 4 hours   

Cooking Time
10   
90   

Aging time
Not Available   
3 weeks   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
39.20 °F   
19

Shelf Life
1- 2 Weeks   
3-4 weeks   

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