Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Skim milk, Whole milk
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Bowl, Live cultures
Preparation Time
18 hours and 3-4 weeks of aging
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 Months