Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks