1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
A bit of same from a prior batch, Milk
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Container
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
40.00 °F100.00 °F
-20
383
1.5.2 Shelf Life