Serving Size
Ingredients
Fermentation Agent
Things you need
Preparation Time
Cooking Time
Aging time
Refrigeration Temperature
Shelf Life
Eggs, Milk, Sugar, Whipped cream
2 Bowls, Sauce pan, Stirrer
MM100 culture, Rennet, Unpasteurized cow's milk
Mold Penicillium camemberti, Mold Penicillium candidum
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
18 hours and 3-4 weeks of aging