Okay, after going through several web sites and comparing recipes here is what I have come up with. This will be my recipe, good or bad, for making a Cambozola.
• 2 US gallons pasteurized-homogenized whole milk with 1 quart heavy cream added
• 1/4 teaspoon Calcium Chloride for the pasteurized milk
• 1/4 teaspoon Flora Danica Mesophilic Starter Culture
• 1/4 teaspoon liquid animal rennet in 4 ounces of cool water
• 1/32 teaspoon Penicillium candidum
• pinch of Geotrichum
• 1/16 teaspoon Penicillium roqueforti
1. Pour milk/cream into pot and add CaCl2, and heat slowly to 86 F. Maintain this temperature throughout the process.
2. Sprinkle Flora Danica, Penicillium candidum, and Geotrichum onto the warmed milk, let thoroughly dissolve before gently stirring in, using top to bottom strokes. Allow to ripen for 30 minutes.
3. Dilute rennet in 4 ounces cool water and stir gently into milk for about 2-4 minutes. Set aside to let curd set.
4. After 90 min check for clean break, wait longer if required.
5. Gently ladle 1/3 of the curds, keep as large as possible, into a 8” cylinder mold.
6. Sprinkle a very small dusting of penicillium roqueforti on top of the curds. Repeat this step with a further 1/3 of the curd.
7. Gently ladle the rest of the curds into the top.
8. Let the curd drain for 16-24 hours, until you see no additional draining, turning the mold during this period at increasing intervals to ensure drain evenly, i.e. after 1/2, 1, 3, 7, and 12 hours.
9. Day 2 remove from the mold and add the first dose of salt to the surface. 1 tsp of salt is added and then evenly spread over the surface. This can then be lightly spread to the outside edge as well. There will be less salt on the edge but the next application will also be applied to the edge and even out the distribution. When finished, place back in the mold with salt side up and leave until the salt dissolves in the cheese moisture and eventually into the cheese.
In about 4-6 hours flip the cheese and repeat on the other side.
10. Day 3 carefully remove Cambozola from mold and place onto a draining mat in a 65F room to finish drying. Turn often until no surface moisture is seen.
1. After cheese has dried place in cave at 56F and 95% RH.
2. About day 3-6 you should note a growth of a white felt-like surface of mold (P. candidum), which will begin to fill in over the next few days and eventually cover the surface with a full coat of fuzz. This can be gently patted down when you turn the cheese daily.
3. When good white mold has covered cheese, puncture sides to center at both levels the roqueforti was sprinkled using a clean thermometer. Turn thermometer while slowly inserting to minimize tearing cheese.
4. Continue to age at lower 56F, re-poke holes if additional white mold bloom covers the original holes.
5. 10-14 days after the original puncturing, wrap cheeses in Camembert Paper and age at 40-50F for several weeks until center is soft to the touch.