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
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Preparation Time
15- 20 minutes
10- 12 hours
Aging time
Not Available
4 weeks - 10 months
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks