How to make Romano Cheese and Roquefort Cheese?
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Streptococcus thermophilus
Pencillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Time Duration
Preparation Time
10- 12 hours
3- 4 hours
Cooking Time
90
90
Aging time
5 months
3 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
2- 4 months
3-4 weeks
