How to make Roquefort Cheese and Cuajada?
Ingredients
Rennet, Sea salt, Sheep Milk
1/2 litre milk, Sugar
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Container, Strainer
Preparation Time
3- 4 hours
1 hour
Cooking Time
90
few hours
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month