Serving Size
100
100
Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Time Duration
Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
Cooking Time
60
25
Aging time
4- 8 weeks
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F40.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
5- 7 days