Ingredients
Curd, Few drops of lemon juice, Milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container, Sauce pan
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
Overnight
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days