How to make Blue Cheese and Khoa?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Pan
Preparation Time
15- 20 minutes
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
Up to 3 days