Serving Size
100
100
Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
-
-
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Cooking Time
20
60
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
5- 7 days
Around 3 months