Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks