Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Mesophilic bacteria
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
2 weeks
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days