How to make Blue Cheese and Urda?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Whey of sheep, goat or cow milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Not Applicable
Things you need
2 Bowls, Sauce pan, Stirrer
Container
Preparation Time
15- 20 minutes
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
Unknown