How to make Roquefort Cheese and Zincica?

Roquefort Cheese

Zincica

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1 How to make

1.1 Serving Size

100

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

3- 4 hours

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

3 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F46.40 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

10 to 14 days

How is Roquefort Cheese and Zincica made?

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