Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
1 hour
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks