Ingredients
Homogenized Milk, Whipped cream
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container, Large pot, Pyrex dish, Shallow pan
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
24 hours
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days