How to make Roquefort Cheese and Swiss Cheese?

Roquefort Cheese

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Rennet, Sea salt, Sheep Milk

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

1.2.1 Fermentation Agent

Pencillium roqueforti

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

1.3 Things you need

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

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

3 weeks

2 - 4 weeks

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

1 Month

How is Roquefort Cheese and Swiss Cheese made?

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