Ingredients
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Mortar, Pestle, Sauce pan
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
30- 40 minutes
18 hours and 3-4 weeks of aging
Refrigeration Temperature