Cambozola 2

Dec. 02 2006

4L batch Homo 3.5% milk.

250 ml whipping cream 33%

started with the starter MA4002.

Calcium Chloride 1/4tsp

Bio Rennet 1/4tsp

1100- Blitzed cambozola rind in milk and add to starter. Preheat milk and starter to 84F.

1130- Added all except rennet. Milk temp 82F, bath 88F.

1200- 84.7F

1235- 83F added rennet and increase bath temp.

1400- 83.9F cut

1455- Drain

1545- placed in mold.

Used the rind only this time.

Tried using the colander this time to se if I can extract more liquid.

Place the plug as simple weight for starters then will add more before the end of the day.

Dec 03 pulled out of mold, salted with sea salt and let rest in container.

Dec 07.

Dec. 14.

Jan 07 07.

Feb 12.

Turned out very nice a light with a hint of a bite at the end of the taste. Ripening temp was too cool so it did not liquefy, unless its taking on the texture of a Blue cheese. Put it in a bit warmer place so see what happens over time, if it lasts ;) very nice taste though definitely will be great on toast :)

March 16.

Nice taste, has a bite of stilton, semi smooth texture. If I had proper humidity control it probably would be runnier, but good to eat on crackers.