Artisan Cheese making at home by Mary Karlin has a Cambozola recipe calling for that much heavy cream but once I got into the process I realized I only had thermo. and no mesophilic so I ad libbed from there referencing a gruyere recipe in the same book.
Good knit,I will leave it in the press over night and put it in a near saturated brine tomorrow.
We are a little cooler up here in S. Oregon but we heat with wood so the house is kind of dry and the coolest spot I feel comfortable leaving the cheese open to the air is about 65 degrees and 50% RH. The recipe says dry at room temp. 8 hours or until dry to touch.
I only started making cheese two weeks ago so I have not researched or worked out the optimum drying conditions for my cheese so the coolest room in the house is where it is for now. My aging cave is pretty nice for starting, a large dorm fridge with external temp control, temp. and humidity sensor with remote display.
Unless I hear from someone with a better idea I think I will brine tomorrow, dry until dry to the touch then age it as if it were a moist gruyere, which I guess just means a short aging time.
No ph meter but one is in the near future, that is a rabbit hole I have only peered into slightly on this forum but the Extech 100 or 110 seems like totally sufficient for me. A little more research on that as well.
This cheese making thing is sort of addicting.