Ingredients
Raw milk or unpasteurized milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Glass container with lid, Cheesecloth, Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 days
15- 20 minutes
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks