Ingredients
Buttermilk, Milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Cheesecloth, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
24-36 hours
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
7- 10 days
5- 7 days