Homemade Roule cheese

    2 hours 35 min

    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.

    8 people made this

    Serves: 10 

    • Cheese
    • 3g of citric acid, or as needed to coagulate the milk
    • 30ml of filtered water
    • 2L full fat milk
    • 1/2 teaspoon salt
    • Filling
    • 3 cloves of garlic
    • 3 teaspoons of fresh herbs, such as parsley and chives
    • 3 teaspoons sambal olek

    Prep:30min  ›  Cook:5min  ›  Extra time:2hr resting  ›  Ready in:2hr35min 

    1. Dissolve citric acid in 30ml water.
    2. In a large pot, heat the milk until it reaches a temperature of 82 C, stirring constantly to prevent it from scorching.
    3. Switch off the heat and add the water with citric acid. Stir gently for a few seconds to mix well. Let stand for 15 minutes. If the milk hasn't hardened or set after 15 minutes, add an additional 2g of citric acid dissolved in 20ml of filtered water; set aside for 15 minutes.
    4. Ladle curds into a muslin-lined colander set over a large bowl. Leave to drain for 30 minutes.
    5. During this time, you can prepare the filling. Crush the garlic and finely chop the herbs. Transfer into a bowl and mix in sambal olek to make a paste. Set aside.
    6. Add salt to the cheese and mix well; fold muslin over to cover and squeeze the muslin to get rid of as much whey as possible.
    7. Transfer muslin with cheese to a clean chopping board. Spread the cheese curds out in the shape of a rectangle, about 1cm thick.
    8. Cover the cheese curds with another piece of muslin; set another chopping board on top and place a heavy object (such as tins or a heavy pot) to weigh it down. Leave it for 10 minutes to achieve a flatter shape that will roll up a little easier.
    9. Remove the weight, the top chopping board and the top piece of muslin; spread half of the filling over the surface of the cheese.
    10. Using the muslin to help you, slowly roll up the cheese into a log shape, starting from the broader edge. Use the remaining filling to cover the top.
    11. Transfer the cheese to the fridge until completely cooled and firm before serving.


    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.

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