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Roquefort Cheese Making Recipe

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Roquefort is one of the most famous of all Blues, internationally today. Although traditionally made from Ewes milk, in this recipe we applied the technology and concepts of making Roquefort to a Blue cheese made from cows milk.

Few people have access to fresh ewes milk and when they do, it’s often quite pricey. For anyone unable to find ewes milk, this is a great guide to walk you through the process of making a Roquefort style cheese.
  • Yield3 pounds
  • Agingtime 2+ months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/2tsp Calcium Chloride
  • 1 Packet Buttermilk Culture or 1/16-1/8tsp MM100 or Aroma B
  • 1/16 tsp Pencillium Roqueforti PJ or PV
  • 1/4 tsp (1.25 ml) Single Strength Liquid Rennet
  • Cheese Salt


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • Colander or Draining Pan
  • Butter Muslin
  • Medium Cheese Mold
  • Draining Mat
  • Foil Cheese Wrap