Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
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, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
1 hour
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks