Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus lactis subsp cremoris
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
10- 12 hours
18 hours and 3-4 weeks of aging
Aging time
4- 8 weeks
7- 10 days
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days