Ingredients
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
30- 40 minutes
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
7- 10 days
5- 7 days