Ingredients
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
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, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3-4 weeks