Cow's milk is pasteurized and inoculated with spores of the mold Penicillium roqueforti and then coagulated with natural rennet. At this point, salting occurs and then smoking. The cheese is then wrapped in black tea leaves and allowed to rest and mature for about 40 - 60 days.
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Cow's milk is pasteurized and inoculated with spores of the mold Penicillium roqueforti and then coagulated with natural rennet. At this point, salting occurs and then smoking. The cheese is then wrapped in black tea leaves and allowed to rest and mature for about 40 - 60 days.
