Serving Size
100
100
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
-
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Time Duration
Preparation Time
15- 20 minutes
2- 3 hours
Cooking Time
20
60
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months