Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
15- 20 minutes
2- 3 hours
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks