Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Mesophilic bacteria
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Colander, Large pot, Muslin
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 weeks
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks