Ingredients
Rennet, Sea salt, Sheep Milk
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
2- 3 hours
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks