Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Mesophilic bacteria
Pencillium roqueforti
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
2 weeks
3- 4 hours
Aging time
Not Available
3 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks