Ingredients
Milk, Salt
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
5- 10 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks