1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
3- 4 hours
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life