Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Milk, Salt
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
2 Bowls, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
5- 10 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks