1 How to make
1.1 Serving Size
1.2 Ingredients
Rennet, Sea salt, Sheep Milk
Cultured buttermilk, Pasteurized Heavy Cream
1.2.1 Fermentation Agent
Pencillium roqueforti
Not Applicable
1.3 Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Cheesecloth, Glass jar, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life