Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Pasteurized cow or goat milk
Fermentation Agent
Pencillium roqueforti
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Dried Gourd
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
90
-
Aging time
3 weeks
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months