Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Available
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks