How to make Roquefort Cheese and Zincica?
How to make
Serving Size
100
100
Ingredients
Rennet, Sea salt, Sheep Milk
Sheep Milk
Fermentation Agent
Pencillium roqueforti
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Not Applicable
Time Duration
Preparation Time
3- 4 hours
2 days
Cooking Time
90
2 days
Aging time
3 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
46.40 °F
15
Shelf Life
3-4 weeks
10 to 14 days
