Ingredients
Milk, Rennet, Salt, Water
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, Heavy weight, Blender, Plastic wrap, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
4- 5 hours
15- 20 minutes
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks