Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
15- 20 minutes
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 3 months