Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Milk
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Pan
Preparation Time
18 hours and 3-4 weeks of aging
1 hour
Refrigeration Temperature
Shelf Life
5- 7 days
Up to 3 days