Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus lactis subsp cremoris
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Aging time
7- 10 days
4- 8 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks