Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
18 hours and 3-4 weeks of aging
3- 4 hours
Aging time
7- 10 days
2 - 4 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
1 Month