Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
15- 20 minutes
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days