Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Homogenized Milk, Whipped cream
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
Container, Large pot, Pyrex dish, Shallow pan
Preparation Time
15- 20 minutes
24 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days