1 How to make
1.1 Serving Size
1.2 Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
1.2.1 Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
1.3 Things you need
2 Bowls, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
Not Available
15- 20 minutes
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life