Cambozola or camblu is a soft cheese made of cow's milk. This is the hybryd of the camembert cheese with blue cheese. The consistency and white fluff hide blue mold growths inside. This cheese is matured for about 1.5 months
For the production of cheese, I used:
-9l of pasteurized milk (65 minutes for 30 minutes)
-2ml of calcium chloride
-1.5 ml natural rennet
-0.9g of mesophilic MSE cultures (serowar.pl)
-1/8 teaspoon penicillum candidum (serowar.pl)
-1/8 teaspoons geotrichum candidum (serowar.pl)
-about 0.4g penicillum roqueforti (serowar.pl)
non-iodized salt
-nonchlorinated water to dilute rennet and cacl
15 окт 2024
