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