Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks