1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
A pinch of Salt, Curd, Milk, Yogurt
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus Lactis
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Stirrer
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
15- 20 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