How to make Blue Cheese and Pomazankove Maslo?

Blue Cheese

Pomazankove Maslo

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Mold Penicillium glaucum, Mold Penicillium roqueforti

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

39.20 °F

3-4 weeks

100

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

How is Blue Cheese and Pomazankove Maslo made?

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