Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Streptococcus thermophilus
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Aging time
7- 10 days
5 months
Refrigeration Temperature
Shelf Life
5- 7 days
2- 4 months