Today I attempted a Cambozola cheese. I use the Margaret Morris recipe, with a few minor modifications.

I used 1 gallon of whole, organic milk and 1 gallon of heavy cream (which, unfortunately is ultra-pasteurized.) The cream was very expensive, about $24.

I used 1 packet of DS mesophilic culture, 1/8 teaspoon of P. candidum powder, about 1 tablespoon of solution where G. candidum is dissolved in some water; and, I added the P. roqueforti, directly to the milk. After adding each ingredient, I stirred well.

I then added 1/4 tsp of CaCl and finally 1/4 tsp of rennet. Held the milk undisturbed at 85

I’ll try and get cream from a local “deliver to your home” dairy that is not ultra-pasteurized.

Did you use powder p. roqueforti or liquid? When did you add it in the process? How much CaCl and rennet did you use?

We have a Sam’s Club…I’ll check there. Thanks for the tip!