Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Baking soda, Milk, Sugar, Vanilla extract
Fermentation Agent
Pencillium roqueforti
-
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
90
180
Aging time
3 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
2- 3 weeks