Serving Size
100
100
Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
-
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
3-9 months of aging
Cooking Time
25
30
Aging time
7- 10 days
-
Storage & Shelf Life
Refrigeration Temperature
40.00 °F46.40 °F
-20
383
👆🏻
Shelf Life
5- 7 days
3-4 weeks