Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Mesophilic bacteria
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Colander, Large pot, Muslin
Preparation Time
15- 20 minutes
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks