Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl, Cheesecloth, Sauce pan, 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 Available
7- 10 days
Refrigeration Temperature
Shelf Life
1- 2 Weeks
5- 7 days