Ingredients
Skim milk, Whole milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Live cultures
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
Unknown
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 Months
5- 7 days