Serving Size
100
  
100
  
Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
  
A bit of same from a prior batch, Milk
  
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
  
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
  
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
  
Container
  
Time Duration
  
  
Preparation Time
18 hours and 3-4 weeks of aging
  
10- 12 hours
  
Cooking Time
25
  
Not Applicable
  
Aging time
7- 10 days
  
Not Available
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
5- 7 days
  
2- 3 weeks