Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Cultured buttermilk, Pasteurized Heavy Cream
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Cheesecloth, Glass jar, Stirrer
Preparation Time
15- 20 minutes
5 minutes
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
3- 5 days