Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
24 hours
15- 20 minutes
Cooking Time
120
20
Aging time
12 months
-
Storage & Shelf Life
Refrigeration Temperature
0.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
Around 3 months
3-4 weeks