Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
A pinch of Salt, Curd, Milk, Yogurt
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus Lactis
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
7- 10 days