Beillevaire Cremet Nantais 90g*9/box
Heat the milk to 30 degrees Celsius and add rennet to coagulate. Maintain at least 20 degrees Celsius and skim off any cream that forms during coagulation. Once solidified, immerse in boiling water for 15 minutes. Drain the whey with a coarse cotton cloth and pour into a mold.
Do Not Drink and Drive. Under 18, 
No Alcohol
