Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Whey of sheep, goat or cow milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
-
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Container
Preparation Time
18 hours and 3-4 weeks of aging
1 hour
Refrigeration Temperature