Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Mare's milk, Milk, Whey of sheep, goat or cow milk
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
Container
Preparation Time
18 hours and 3-4 weeks of aging
3 to 5 days
Cooking Time
25
few hours
Refrigeration Temperature