How to make Zincica and Camembert Cheese?

Zincica

Camembert Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Not Applicable

1.3 Things you need

Not Applicable

Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2 days

18 hours and 3-4 weeks of aging

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F40.00 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

5- 7 days

How is Zincica and Camembert Cheese made?

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