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
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Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
18 hours and 3-4 weeks of aging
3-9 months of aging
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks