1 How to make
1.1 Serving Size
1.2 Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
1.2.1 Fermentation Agent
Not Applicable
Brevibacterium linens
1.3 Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life