Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Milk, Yogurt
Fermentation Agent
Not Applicable
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Large pot, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
3- 4 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days