Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
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...