Ingredients
Whey of sheep, goat or cow milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
1 hour
18 hours and 3-4 weeks of aging
Refrigeration Temperature