How to make Roquefort Cheese and Curd?
Ingredients
Rennet, Sea salt, Sheep Milk
Milk, Yogurt
Fermentation Agent
Pencillium roqueforti
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Large pot, Stirrer
Preparation Time
3- 4 hours
3- 4 hours
Aging time
3 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days