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
Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
Aging time
2 - 4 weeks
7- 10 days
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days