Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Available
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
Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
Aging time
4- 8 weeks
7- 10 days
Refrigeration Temperature
Shelf Life
Around 3 months
5- 7 days