How to make Romano Cheese and Blue Cheese?

Romano Cheese

Blue Cheese

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Fermentation Agent

Streptococcus thermophilus

Mold Penicillium glaucum, Mold Penicillium roqueforti

Things you need

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

2 Bowls, Sauce pan, Stirrer

Time Duration

Preparation Time

10- 12 hours

15- 20 minutes

Cooking Time

Aging time

5 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

2- 4 months

3-4 weeks

How is Romano Cheese and Blue Cheese made?

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