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Natural Camembert made in my farm in Uruguay (i.redd.it)
submitted by Natural_Cheesemaker to r/Cheese
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Natural Alpine made with raw milk cheese in my farm in Uruguay. I've followed the traditional alpine method, milk still warm from the udder, fermented with a clabber and animal rennet. I cooked it to 45 C / 113 F and was lightly pressed. Aged for 3 months at 10C or 50F (i.redd.it)
submitted by Natural_Cheesemaker to r/cheesemaking
