Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Not Applicable
Pencillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
Not Available
3- 4 hours
Aging time
4 months
3 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks