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
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days