Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
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
15- 20 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks