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Culture Cupboard

Camembert & Brie Starter Culture

5x sachets
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Our Price:NZ$11.90
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Product Specialties
GMP Manufactured
Synthetic Preservative Free
Palm Oil Free
GMO Free
Artificial Sweetener Free
Artificial Flavour Free
Artificial Colour Free
Alcohol Free
Soy Free
Low Sodium
Egg Free
Recyclable Packaging
New Zealand Manufactured
BPA-Free Packaging
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Culture Cupboard Camembert & Brie Starter Culture makes a great introduction to artisan cheese making at home. Using small quantities of milk and short maturing times, you can make beautiful cheeses. This pack contains 5x sachets, each makes two camembert with expertly blended cultures and moulds for a traditional cheese.

Culture Cupboard cheesemaking starters are made in New Zealand in small batches for maximum freshness. Because they're made fresh, each pack has a long shelf life of 8-12 months.

When making Camembert cheeses at home, a pan that will hold 4-6 litres of milk, a thermometerrennet and cheese draining baskets are useful equipment items. A cool place to mature the cheeses for 2-3 weeks, such as a cooler bin or wine fridge is useful. 
  • Store in freezer.
  1. Heat up to 4 litres of dairy milk to the temperature specified.
  2. Add a sachet of starter culture according to the recipe. 
  3. Allow 1 – 2 days to make and then 3 weeks to mature.
  4. During the first 10 days the cheeses have to be tended closely and they need a cave like environment that is cool and damp.
  5. You can achieve this at home with a chilly bin or wine fridge.

      • Camembert and Brie cheeses are for intermediate cheesemakers.
      • Making Camembert is a fun project for serious foodies with time to invest.
      • Recommend a good recipe book.
      • It takes only four litres to make two Camembert.
      GMO free maltodextrin
      Lactococcus lactis subsp. cremoris
      Lactococcus lactis subsp. lactis
      Lactococcus lactis subsp. lactis biovar diacetylactis
      Penicillium candidum
      • Enough to set 5x 4 litre batches of cheese
      • All in one blend of cultures & white moulds
      • Suitable for white mould rind cheeses
      • Creamy mild flavour
      • Made in NZ 

      Culture Cupboard Camembert & Brie Starter Culture Review