Serving Size
100
100
Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Fermentation Agent
-
-
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
Cooking Time
20
90
Aging time
-
4 weeks - 10 months
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
5- 7 days
3-4 weeks