...or Camblu, Blue Brie, Cambazola, call it what you like. I've been meaning to try one of these for a while and I've finally got around to it, starting yesterday. Details as follows:
Based on recipes by Gianaclis Caldwell and New England Cheesemaking. the main variation being the use of PR grown on a piece of bread from a commercial blue.
• 4L Fleurieu Jersey milk. P = 3.3% F = 4.8%
• 1/5 tsp (rounded tad) of Flora Danica;
• 1.2ml calcium chloride dissolved in 20ml of water.
• 1.0 ml of 140 IMCU animal rennet in 20 ml of water.
• PR culture rehydrated in 60 ml water, 1/12 tsp sugar and 1/12 tsp salt the day before using.
For later spraying.
• 1/16 tsp (pinch) PC rehydrated in 60 ml water, 1/12 tsp sugar and 1/12 tsp salt the day before using.
Warmed milk to 32C
Sprinkled on the Flora Danica, left for 10 min (got sidetracked) and stirred in for 1 min. Ripened for 25 min.
Stirred in CaCl2 and rested for 5 min.
Stirred in rennet for 2 min. Flocculation occurred at 14 ½ min. Using a 6x multiplier, coagulation time = 87 min.
Cut to 20 mm. Rested 5 min.
Stirred gently for 15 min. Rested 5 min.
Ladled curds into two 95mm lined moulds in layers. Added a few drops of PR culture between layers.
Allowed to drain for 25 hrs. Turned at 15min, 40min, 1hr, 2hrs, 3hrs, 6hrs, 10hrs and 20hrs.
Salted, ¼ tsp per cheese rubbed into the sides and another ¼ tsp per cheese rubbed into the top. After 4hrs, flipped the cheeses and applied another ¼ tsp per cheese to what was the bottom. (pH of whey at this stage ~ 4.6)
That's the story so far. After allowing to dry for a couple of days I will drill holes in the cheeses, leave for a couple more days and then spray with PC solution.