Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Brevibacterium linens
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Aging time
7- 10 days
3 months
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks