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
Not Applicable
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
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks