How to make Zincica and Blue Cheese?
Ingredients
Sheep Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Not Applicable
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 days
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
3-4 weeks