Making Cambozola Cheese at Home -- incredibly delicious!

Add 2 gallons (8 liters) of cow's milk to a very large pot.

Add 1 liter (2 pints) of whipping cream to the milk.

Heat the milk slowly over low heat for 15 to 20 minutes until it reaches 86°F (30°C), stirring consistently.

Take a pH reading of the milk; it should be around 6.7.

Turn off the heat and add 1/8 teaspoon of mm 100 starter bacteria to the milk.

Optionally, add 1/4 teaspoon of lucanostoc mesenteroides and let sit for 1 minute before mixing.

Prepare a calcium chloride solution by dissolving 1/4 teaspoon of calcium chloride in 1/4 cup of non-chlorinated water.

Add the calcium chloride solution to the milk and stir for 1 minute to incorporate.

Cover the pot and let it sit undisturbed for 1 hour.

Dilute 1/4 teaspoon of double strength liquid rennet in 1/4 cup of non-chlorinated water.

Pour the rennet mixture into the milk and stir for 1 minute.

Cover the pot and let it sit undisturbed for 90 minutes.

Check for a clean break in the curd; cut the curd into cubes about 2 cm (3/4 inch).

Let the curds heal for 5 minutes.

Gently stir the curds for 15 minutes to draw out moisture.

Let the curds sit for 5 minutes after stirring.

Use a strainer and ladle to remove the liquid whey from the top of the pot.

Transfer the curds to pre-sterilized fabric-lined strainers and let drain for 20 minutes, lifting the corners of the fabric halfway through.

Transfer the drained curds to cylindrical forms, creating a base layer about 1 inch thick.

Sprinkle a small amount of penicillium rock 40 spores into the center of the forms.

Add a second layer of curds on top of the spores.

Equipment Needed

Spice Level:

Dietary

Allergens