Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Pasteurized Milk
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Sauce pan
Preparation Time
18 hours and 3-4 weeks of aging
5- 10 minutes
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
About a year