Ingredients
Villi culture, Whole milk
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
24 hours
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
15 days
5- 7 days