Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Brine solution, Calcium Chloride, Cow milk, Rennet
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Available
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Preparation Time
15- 20 minutes
10- 12 hours
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 Months