1 How to make
1.1 Serving Size
1.2 Ingredients
Rennet, Sea salt, Sheep Milk
Sheep Milk
1.2.1 Fermentation Agent
Pencillium roqueforti
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
1.3 Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Not Applicable
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life