1 How to make
1.1 Serving Size
1.2 Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1.2.1 Fermentation Agent
Not Applicable
Streptococcus thermophilus
1.3 Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
10- 12 hours
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