Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
-
-
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Time Duration
Preparation Time
10- 12 hours
18 hours and 3-4 weeks of aging
Cooking Time
90
20
Aging time
4 weeks - 10 months
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F40.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
5- 7 days