Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Brevibacterium linens
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Aging time
7- 10 days
7- 10 days
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks