Ingredients
Rennet, Sea salt, Sheep Milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Pencillium roqueforti
Mesophilic bacteria
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Bowl, Colander, Large pot, Muslin
Preparation Time
3- 4 hours
2 weeks
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks