Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Pencillium roqueforti
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
90
25
Aging time
3 weeks
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F50.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
1- 2 Weeks