Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Time Duration
Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
Cooking Time
40
25
Aging time
2 - 4 weeks
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F40.00 °F
-20
383
👆🏻
Shelf Life
1 Month
5- 7 days