Ingredients
Rennet, Sea salt, Sheep Milk
Cardamom, Charoli, Milk, Saffron strands, Sugar
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
10- 15 minutes
Aging time
3 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
3- 5 days