Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
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, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
Not Available
Aging time
7- 10 days
4 months
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks