Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
½ cup Sugar, 1 cup of Heavy Cream
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Blender
Preparation Time
18 hours and 3-4 weeks of aging
10- 15 minutes
Aging time
7- 10 days
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
3 days