Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Brevibacterium linens
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks