1 How to make
1.1 Serving Size
1.2 Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
1.2.1 Fermentation Agent
Not Applicable
Not Applicable
1.3 Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
Not Available
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life