Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Available
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Aging time
7- 10 days
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days