1 How to make
1.1 Serving Size
1.2 Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
MM100 culture, Rennet, Unpasteurized cow's milk
1.2.1 Fermentation Agent
Not Available
Mold Penicillium camemberti, Mold Penicillium candidum
1.3 Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
1.4.2 Cooking Time
1.4.3 Aging time
Not Applicable
7- 10 days
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life