Serving Size
100
100
Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Pasteurized cow or goat milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactobacillus plantarum
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Dried Gourd
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Cooking Time
25
-
Aging time
7- 10 days
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.00 °F
-20
383
👆🏻
Shelf Life
5- 7 days
Around 3 months