Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Time Duration
Preparation Time
24 hours
18 hours and 3-4 weeks of aging
Cooking Time
120
20
Aging time
12 months
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Storage & Shelf Life
Refrigeration Temperature
0.00 °F40.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
5- 7 days