Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Dry Milk Powder, Heavy cream or Plain cream, Salt, Sugar, Vanilla extract, Whole milk
Fermentation Agent
Pencillium roqueforti
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Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
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Time Duration
Preparation Time
3- 4 hours
15- 20 minutes
Cooking Time
90
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Aging time
3 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F37.40 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
5- 7 days