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
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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