How to make Blue Cheese and Clotted cream?

Blue Cheese

Clotted cream

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

Mold Penicillium glaucum, Mold Penicillium roqueforti

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

39.20 °F

3-4 weeks

100

Milk, Plain cream

Bowl, Measuring cup, Microwave oven, Pan, Stirrer

1 hour

175.00 °F

Up to 3 days

How is Blue Cheese and Clotted cream made?

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