Ingredients
A bit of same from a prior batch, Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks