Ingredients
Rennet, Sea salt, Sheep Milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
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
Not Available
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2 days