1 How to make
1.1 Serving Size
1.2 Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
MM100 culture, Rennet, Unpasteurized cow's milk
1.2.1 Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
1.3 Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
1 hour
18 hours and 3-4 weeks of aging
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life