Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
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Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Mortar, Pestle, Sauce pan
Preparation Time
18 hours and 3-4 weeks of aging
30- 40 minutes
Refrigeration Temperature