1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Mortar, Pestle, Sauce pan
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
30- 40 minutes
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life