Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Villi culture, Whole milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
15- 20 minutes
24 hours
Cooking Time
20
Not Applicable
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
15 days