How to make Blue Cheese and Clabber?

Blue Cheese

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

Mold Penicillium glaucum, Mold Penicillium roqueforti

Not Applicable

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

2 days

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1 Month

How is Blue Cheese and Clabber made?

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