How to make Roquefort Cheese and Yak Butter?

Roquefort Cheese

Yak Butter

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Rennet, Sea salt, Sheep Milk

Pencillium roqueforti

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

3- 4 hours

3 weeks

39.20 °F

3-4 weeks

100

Yak milk

Tall wooden churn, Wooden Paddle

24 hours

50.00 °F

About a year

How is Roquefort Cheese and Yak Butter made?

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