Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Preparation Time
15- 20 minutes
30- 40 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
7- 10 days