Ingredients
A pinch of Salt, Curd, Milk, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus Lactis
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
15- 20 minutes
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
7- 10 days
5- 7 days