Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
3-9 months of aging
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days