Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Villi culture, Whole milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
18 hours and 3-4 weeks of aging
24 hours
Refrigeration Temperature
Shelf Life
5- 7 days
15 days