Ingredients
Rennet, Sea salt, Sheep Milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Pencillium roqueforti
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Container, Sauce pan
Preparation Time
3- 4 hours
Overnight
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks