Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Pasteurized Heavy Cream, Yogurt
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl
Preparation Time
18 hours and 3-4 weeks of aging
24-36 hours
Cooking Time
25
Not Applicable
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
10 to 14 days