Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month