Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Brevibacterium linens
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
Aging time
7- 10 days
7- 10 days
Refrigeration Temperature
Shelf Life
1- 2 Weeks
5- 7 days