How to make Roquefort Cheese and Soured Milk?
Ingredients
Rennet, Sea salt, Sheep Milk
Lemon, Milk, Vinegar
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Container
Preparation Time
3- 4 hours
5 minutes
Aging time
3 weeks
Not Available
Refrigeration Temperature