Ingredients
1 cup of Heavy Cream, 8 cups of Whole 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, Sauce pan, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
3-4 weeks