Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Baking soda, Milk, Sugar, Vanilla extract
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks