How to make Urda and Blue Cheese?
Ingredients
Whey of sheep, goat or cow milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Not Applicable
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Container
2 Bowls, Sauce pan, Stirrer
Preparation Time
1 hour
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
Unknown
3-4 weeks