Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Rennet, Sea salt, Sheep Milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Pencillium roqueforti
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
Preparation Time
18 hours and 3-4 weeks of aging
3- 4 hours
Aging time
7- 10 days
3 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks