Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Yak milk
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Available
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Tall wooden churn, Wooden Paddle
Preparation Time
18 hours and 3-4 weeks of aging
Not Available
Aging time
7- 10 days
24 hours
Refrigeration Temperature
Not Available
Shelf Life
5- 7 days
About a year