Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
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
15- 20 minutes
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks