Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Brevibacterium linens
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
15- 20 minutes
18 hours and 3-4 weeks of aging
Aging time
3 months
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days