Ingredients
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Shallow dish, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 15 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
24 months
3-4 weeks