Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Mesophilic bacteria
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Colander, Large pot, Muslin
Preparation Time
18 hours and 3-4 weeks of aging
2 weeks
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks