Ingredients
Milk, Salt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
5- 10 minutes
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
1- 2 Weeks
5- 7 days