Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus lactis subsp cremoris
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
15- 20 minutes
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks