I made my first Cambozola on November 19th.
- 2 gallons raw goat milk
- 1/4 tsp Flora Danica
- 7 drops double strength rennet, not nearly enough. Next time I need to use more, at least 14 drops.
- 1/8th teaspoon Penicillium Candidum.
- 1/8th teaspoon Penicillium Roqueforti.
I added all the cultures all at once to the 85° milk. That's what happens when I don't reread the recipe. I had mixed both Penicilliums together, hydrated in 1/4 c water for an hour or so, and added them all at once into the milk. What I should have done is sprinkle the P. Roqueforti onto the curds halfway into the ladleing. Next time I'll try that.
I added the diluted rennet into the milk and stir gently into milk for about 2-4 minutes. Set aside to let curd set. Flocculation time was 30 min, and multiplied by a factor of 4.
After 2 hours total I cut the curds into ½ inch cubes and stirred gently in whey for ~2 minutes then drained in a cheesecloth lined colander for 30 minutes.
|Stirring the curds|
|Scooping the curds into the colander|
|Draining the curds|
I gently ladled the drained curds into Camembert hoops, then let them drain flipping them at 1/2 hour, 1-1/2 hours, 5 hours, 8 hours, and 16 hours.
|Draining in the hoop|
Then I removed the molds and put them in a cool room that stays between 55°-65°F, turning them daily. When they were completely drained, I salted them lightly, continued to turn them daily.
|Drained Cambozolas, just before the cool room|
At 8 days, I skewered the two cheeses to encourage blue mold growth, and continued to turn them once every day or two.
The door has been left open a couple of times in the past week, which raised the room temperature. Yesterday I looked at them and they were decidedly crumpled looking. When I turned them, they were soft to the touch on the edges. I cut a very thin wedge from one and tried it. No blue veining, but blue cheese funky dirty socks taste, and firm in the middle.
I reskewered the cheeses and moved them into the refrigerator, but at this point I'm wondering if I should just toss them, or if the flavor will improve over time. The question is,of course, is this a dismal failure or a smashing success