How to make Romano Cheese and Camembert Cheese?

Romano Cheese

Camembert Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Rennet, Thermophilic starter, Whole milk

Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk

1.2.1 Fermentation Agent

Streptococcus thermophilus

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press

Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

18 hours and 3-4 weeks of aging

1.4.2 Cooking Time

1.4.3 Aging time

5 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 4 months

5- 7 days

How is Romano Cheese and Camembert Cheese made?

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