How to make Roquefort Cheese and Mursik?
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
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
90
Not Applicable
Aging time
3 weeks
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
Around 3 months