CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: steffb503 on February 26, 2018, 10:51:16 AM
Title: cambozola question
Post by: steffb503 on February 26, 2018, 10:51:16 AM
I have seen recipes for cambozola using 1 gallon milk and 1 gallon cream, and others using 7 parts milk, 1 part cream. That is quite a difference. Would the make be the same for both?