Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Available
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
Aging time
Not Applicable
7- 10 days
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days