1 How to make
1.1 Serving Size
1.2 Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
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, Sauce pan, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
Not Available
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