Ingredients
Homogenized Milk, Whipped cream
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container, Large pot, Pyrex dish, Shallow pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
24 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks