Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
15- 20 minutes
3-9 months of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks