How to make Roquefort Cheese and Qurut?
Ingredients
Rennet, Sea salt, Sheep Milk
Salt, Yogurt
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Container
Preparation Time
3- 4 hours
few days in sun
Aging time
3 weeks
Not Available
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
Around 6 months