Roule is a soft French cheese with a creamy texture. It’s a great cheese for the first time cheesemaker to try. It usually has fresh herbs or a savoury filling. The filling in this recipe uses, sambal oelek (a spicy Asian sauce), garlic and fresh herbs but you could use pesto.
Do not use UHT milk. Fresh pasteurised milk is fine.
To obtain a greater quantity of cheese, you can add 0.5g calcium chloride dissolved in 30ml of filtered water before you heat the milk.
You can transfer the cheese from the muslin cloth onto a piece of cling film. This will help you achieve a smoother surface on the cheese when rolling. You can also use a sushi mat to roll the cheese. Remember to always use clean cutting boards, washed in boiling water and rubbed gently with vinegar.