Serving Size
100
  
100
  
Ingredients
Rennet, Sea salt, Sheep Milk
  
A pinch of Salt, Curd, Milk, Yogurt
  
Fermentation Agent
Pencillium roqueforti
  
Lactococcus Lactis
  
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
  
Stirrer
  
Time Duration
  
  
Preparation Time
3- 4 hours
  
15- 20 minutes
  
Cooking Time
90
  
20
  
Aging time
3 weeks
  
Not Available
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
3-4 weeks
  
7- 10 days