Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days