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
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks