Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days