mini cambozola

[waterbearer]

Check these out and let me know if it looks right. I made the holes after full pc bloom then re poked after 4 days now its been 7 days so I think its time to wrap.

[Gürkan Yeniçeri]

Did you empty the entire sachet of P. Roqueforti?  Seems too much there.

They look allright. Did you use any gas prooducing starter?

[waterbearer]

1/16 tsp to 5 lts.

[Boofer]

Seems too much there.

I would agree. It looks like you dumped a pepper shaker in there. :o

-Boofer-

[Matthewcraig]

I will also agree it does look like a lot put when you do start growing mould on the outside just make sure you smooth it regularly and that should help the production of a nice even rind and a beautiful cambozola, good luck  :D :D

[waterbearer]

so is 1/16  too much ?

[Gürkan Yeniçeri]

I am guessing, you can easily go 1/32 tsp. Does the P. Roqueforti package tell you how much milk it is for? You might save some money there.

Nevertheless, your cheese is looking good. Using too much P. Roqueforti wouldn't affect the end result much. Just keep the humidity and salt at a level to prevent over growth.

[waterbearer]

I am guessing, you can easily go 1/32 tsp. Does the P. Roqueforti package tell you how much milk it is for? You might save some money there.

I was just following the recipe and long as it's looking good I'm happy. Thanks for the replies.

[Schnecken Slayer]

I'm looking forward to seeing how these are in a week or so as this style is one on my "To Do" list.