Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
18 hours and 3-4 weeks of aging
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days