Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Aging time
7- 10 days
4 weeks - 10 months
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks