Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
Not Available
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2 days