Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
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, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks