Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Available
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
15- 20 minutes
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 Months
3-4 weeks