Ingredients
A bit of same from a prior batch, Milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
10- 12 hours
18 hours and 3-4 weeks of aging
Cooking Time
Not Applicable
25
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days