Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks