Ingredients
Few drops of lemon juice, Milk, Salt, Vinegar
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
2 Bowls, Sauce pan, Stirrer
Preparation Time
30- 40 minutes
15- 20 minutes
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks