Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Pencillium roqueforti
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
3- 4 hours
3- 4 hours
Aging time
2 - 4 weeks
3 weeks
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks