Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
Not Available
18 hours and 3-4 weeks of aging
Aging time
4 months
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days