Cambozola Black Label; De Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   Heat the cow's milk in a large pot to 32°C (90°F). Stir gently to ensure even heating.

2. 2

   Add Cultures

   Once the milk reaches the desired temperature, sprinkle the lactic acid starter culture and Penicillium Roqueforti over the surface of the milk. Let it sit for 5 minutes to rehydrate and then stir gently.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk and stir gently for about 30 seconds. Cover the pot and let it sit undisturbed for about 30-60 minutes until a gel-like curd forms.

4. 4

   Cut the Curd

   Once the curd has formed, cut it into small cubes (about 1 inch) using a long knife. Let it rest for 5-10 minutes to firm up.

5. 5

   Cook the Curd

   Slowly heat the curds to 38°C (100°F) while stirring gently. Maintain this temperature for about 30 minutes, stirring occasionally.

6. 6

   Drain the Curds

   Line a cheese mold with cheesecloth and pour the curds into the mold. Press down gently to remove excess whey.

7. 7

   Salt the Cheese

   Once the curd has drained, remove it from the mold and sprinkle salt all over the cheese. Let it rest at room temperature for 24 hours.

8. 8

   Aging

   Place the cheese in a cool, humid environment (around 10-12°C or 50-54°F) to age for at least 4-6 weeks. Turn the cheese every few days and monitor for mold growth.