1 How to make
1.1 Serving Size
1.2 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
1.2.1 Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
1.3 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
1.4 Time Duration
1.4.1 Preparation Time
24 hours
18 hours and 3-4 weeks of aging
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life
Around 3 months
5- 7 days