Ingredients
Villi culture, Whole milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
2 Bowls, Sauce pan, Stirrer
Preparation Time
24 hours
15- 20 minutes
Cooking Time
Not Applicable
20
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
15 days
3-4 weeks