How to make Roquefort Cheese and Romano Cheese?

Roquefort Cheese

Romano Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Rennet, Sea salt, Sheep Milk

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

1.2.1 Fermentation Agent

Pencillium roqueforti

Streptococcus thermophilus

1.3 Things you need

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

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

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

3 weeks

5 months

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

2- 4 months

How is Roquefort Cheese and Romano Cheese made?

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