Description
Starter culture for Camembert – for 10 litres of milk
Starter culture from the Italian company Enolandia for making your own Camembert at home. One pack is enough for 10 litres of milk. Camembert is a soft cheese with a white bloomy rind, and it ripens for a few weeks before it is ready to eat.
How a starter culture is used
A starter culture consists of lactic acid bacteria that are added to the milk early in the process. The bacteria acidify the milk and contribute to flavour and texture as the cheese ripens. Rennet is then added to make the milk coagulate, so the curd can be separated from the whey.
Technical data
- Amount: for 10 litres of milk
- Cheese type: Camembert
- Manufacturer: Enolandia, Italy
Frequently asked questions about the Camembert starter culture
How much milk does the culture cover?
One pack is intended for 10 litres of milk.
Do I need rennet as well?
Yes. The starter culture acidifies the milk, but it is the rennet that makes it coagulate. We stock both calf rennet and vegetable rennet.
Can I make Brie with this culture?
We have a separate culture for Brie, which is also intended for 10 litres of milk.
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