Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Streptococcus thermophilus
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
10- 12 hours
18 hours and 3-4 weeks of aging
Aging time
5 months
7- 10 days
Refrigeration Temperature
Shelf Life
2- 4 months
5- 7 days