How to make Roquefort Cheese and Pomazankove Maslo?

Roquefort Cheese

Pomazankove Maslo

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Rennet, Sea salt, Sheep Milk

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

1.2.1 Fermentation Agent

Pencillium roqueforti

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

20- 30 minutes

1.4.2 Cooking Time

1.4.3 Aging time

3 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1- 2 Weeks

How is Roquefort Cheese and Pomazankove Maslo made?

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