Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
18 hours and 3-4 weeks of aging
24 hours
Aging time
7- 10 days
12 months
Refrigeration Temperature
Shelf Life
5- 7 days
Around 3 months