Ingredients
Rennet, Sea salt, Sheep Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Pencillium roqueforti
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
15- 20 minutes
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks