Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
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Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks