Camembert 10g / 20L Cheese Culture Italian Dried Ferment Rennet Bacteria Lactic Acid
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Description
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Perfect for Camembert – cultures designed for making soft mould cheese with a velvety rind and creamy centre Authentic French taste – recreates the delicate mushroom aroma and buttery texture of traditional Camembert High efficiency – one 10g pack is sufficient for up to 20 litres of milk, suitable for home and artisanal use Easy to apply – simple process makes it suitable for beginners as well as experienced cheesemakers Ideal maturation – supports ageing for silky rind development and smooth, rich consistency
Description
(1)
Perfect for Camembert – cultures designed for making soft mould cheese with a velvety rind and creamy centre Authentic French taste – recreates the delicate mushroom aroma and buttery texture of traditional Camembert High efficiency – one 10g pack is sufficient for up to 20 litres of milk, suitable for home and artisanal use Easy to apply – simple process makes it suitable for beginners as well as experienced cheesemakers Ideal maturation – supports ageing for silky rind development and smooth, rich consistency
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