How to make Zincica and Roquefort Cheese?

Zincica

Roquefort Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Rennet, Sea salt, Sheep Milk

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Pencillium roqueforti

1.3 Things you need

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

2 days

3- 4 hours

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

3 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

3-4 weeks

How is Zincica and Roquefort Cheese made?

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