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
Preparation Time
24 hours
15- 20 minutes
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
3-4 weeks