Ingredients
Raw milk or unpasteurized milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Glass container with lid, Cheesecloth, Container
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
2 days
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days