Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Cow milk, Rennet, Starter culture
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks