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How to make Roquefort Cheese and Pomazankove Maslo?
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Roquefort Cheese
Pomazankove Maslo
How to make Pomazankove Maslo and Roquefort Cheese
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Bowl, Pan, Stirrer
Time Duration
Preparation Time
3- 4 hours
20- 30 minutes
Cooking Time
90
10
Aging time
3 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
3-4 weeks
1- 2 Weeks
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