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Mont d'Or Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced

Ingredients

  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1/2 Packet of C101 Mesophilic Culture or 1/8 tsp MA011 Culture
  • 1/64 tsp C7 Geotrichum Candidum
  • 1/2 tsp (2 ml) Single Strength Liquid Rennet
  • Salt (for Brine)
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 4 M7 Camembert Cheese Molds
  • 4 Cambium Strips
  • 4 Elastic Bands
  • Draining Mat