Cambozola # 3

Jan 29 07

This version of Cambozola is of just the "meat" or the cheese, no rind. Want to see how it works out with a dominant blue culture. Also this cheese will be made with non homo milk.

5L 2% Milk

1L 10% Milk

Starter MA4002 made from batch starter several days before.

1/4 tsp CaCl mixed in 1/4cup water.

1/4 tsp Bio Rennet mixed in 1/4cup water.

11:05 mixed all ingredients except rennet. Blitz the culture in some milk.

12:06 added rennet. Milk starter temp at 30c (aiming for 29c)

14:36 cut curds, 27.8c final temp. Let settle and put in mold.

Jan 30 07.

Was pressed with about 6 lbs. not as short as Jan 27.

Feb. 2.

Blooming now :) some spots of blue as well but u have to look close.

Feb. 05.

Ripening temp doing well as well as going blue.

Its interesting in that the Camembert and this Cambozola are from the same cheese sample. The Camembert being from just the rind and the Cambozola from the cheese itself.

Feb. 09.

Flipped cheeses.

Feb. 15.

Flipped. Showing some cream forming :)

Feb. 20.

April 7 checked it out and is very nice, med strength in taste. No blueing :(