1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Skim milk, Vegetable Oil
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Unknown
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
Not Defined
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
40.00 °F383.00 °F
-20
383
1.5.2 Shelf Life