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
Not Available
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Aging time
7- 10 days
4- 8 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
Around 3 months