Serving Size
100
100
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
-
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
15- 20 minutes
10- 12 hours
Cooking Time
20
90
Aging time
-
4 weeks - 10 months
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
3-4 weeks