Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Pencillium roqueforti
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Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
3- 4 hours
3-9 months of aging
Cooking Time
90
30
Aging time
3 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F46.40 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
3-4 weeks