Serving Size
100
100
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Rennet, Sea salt, Sheep Milk
Fermentation Agent
-
Pencillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Time Duration
Preparation Time
3-9 months of aging
3- 4 hours
Cooking Time
30
90
Aging time
-
3 weeks
Storage & Shelf Life
Refrigeration Temperature
46.40 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
3-4 weeks