I was able to score some nice raw milk in the Berkshires of western Mass. earlier in the week, so I am planning a make for tomorrow. Got the milk from these folks, looks to be a blend of Brown Swiss and Jersey:http://cricketcreekfarm.com/
My thought is to go back to Yoav's Cam/Brie recipe. I tried this twice in the past and got some decent-tasting cheeses, but semi-hard ones rather than real Cam-like texture. Recently I tried a blend of this recipe with a washed-rind aging and had some interesting results, including the desired paste softening. So I am going back to the original again with high hopes. The major change was using separate ripening boxes for the cheeses within my 'cave' fridge, which kept moisture nice and high.
Here is my plan for milk and cultures. In particular, my past cheeses have been generally over-acidy. Cutting back the Meso starter to only one packet for 3.5 gal of milk, hope that will help.
3.50 gal raw cow's milk (Brown Swiss and Jersey from Cricket Creek Farm, MA)
1 pkt C101 Mesophilic starter (From N.E.C.) reduced from prior efforts
1/8 tsp C8 Penicillum Candidum (1/16 tsp per 2 gal scaled up) (From N.E.C.)
1/16 tsp C7 Geotrichum Candidum (1/64 tsp per 2 gal scaled up even more) (From N.E.C.)
1/8 tsp Flora Danica
1 tsp Liquid Rennet (animal), diluted in 1/2 cup water
Wish me luck, will post more info here when I am in progress!