Ingredients
Rennet, Sea salt, Sheep Milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Pencillium roqueforti
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
3- 4 hours
3- 4 hours
Aging time
3 weeks
2 - 4 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month