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Home made camembert cheese with 3 weeks or ripening

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Published on Dec 20, 2016

Our cheese expert Mafalda Impastato cut a camembert type cheese , ripened during 3 weeks in the refrigerator . That camembert cheese was made with the lactic acid bacteria mixed with special white moulds L' Instant Formager
http://www.quesoscaseros.es/quesoscas...
We have also in the shop a complete kit of all the material to produce this gorgeous camembert cheese at your home
http://www.quesoscaseros.es/camembert...

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