How to make Romano Cheese and Blue Cheese?

Romano Cheese

Blue Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

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

1.2.1 Fermentation Agent

Streptococcus thermophilus

Mold Penicillium glaucum, Mold Penicillium roqueforti

1.3 Things you need

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

2 Bowls, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

15- 20 minutes

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 4 months

3-4 weeks

How is Romano Cheese and Blue Cheese made?

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