Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
15- 20 minutes
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 4 months