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
Not Available
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 3 months