How to make Roquefort Cheese and Whipped cream?
Ingredients
Rennet, Sea salt, Sheep Milk
½ cup Sugar, 1 cup of Heavy Cream
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Bowl, Blender
Preparation Time
3- 4 hours
10- 15 minutes
Aging time
3 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
3 days