Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
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, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days