Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Brevibacterium linens
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
15- 20 minutes
15- 20 minutes
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks