How to make Blue Cheese and Zincica?
Ingredients
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Sheep Milk
Fermentation Agent
Mold Penicillium glaucum, Mold Penicillium roqueforti
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Not Applicable
Preparation Time
15- 20 minutes
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days