Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Container, Sauce pan
Preparation Time
18 hours and 3-4 weeks of aging
Overnight
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks