Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Pencillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks