Serving Size
100
100
Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
2- 3 hours
15- 20 minutes
Cooking Time
60
20
Aging time
4- 8 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
Around 3 months
3-4 weeks