How to make Roquefort Cheese and Zincica?
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
Preparation Time
3- 4 hours
2 days
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days