How to make Roquefort Cheese and Blue Cheese?

Roquefort Cheese

Blue Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Rennet, Sea salt, Sheep Milk

Pencillium roqueforti

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

3- 4 hours

3 weeks

39.20 °F

3-4 weeks

100

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

Mold Penicillium glaucum, Mold Penicillium roqueforti

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

39.20 °F

3-4 weeks

How is Roquefort Cheese and Blue Cheese made?

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