Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
15- 20 minutes
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks