Serving Size
100
100
Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
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, Heavy weight, Knife, Ladle, Stirrer
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Cooking Time
25
60
Aging time
7- 10 days
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
5- 7 days
Around 3 months