Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
24 hours
18 hours and 3-4 weeks of aging
Aging time
12 months
7- 10 days
Refrigeration Temperature
Shelf Life
Around 3 months
5- 7 days