Ingredients
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
2 Bowls, Not Applicable
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
6-7 days fermentation
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days