Followed the recipe on this site. Everything seemed to be going perfectly but after 25-30min draining in the cheesecloth lined colander, my curds were one mass. I broke them up with my fingers before hooping them. What went wrong? or is this fairly normal? Could the kitchen temp (78F) have had anything to do with it?
How do you 'dust' the curds with the P.Roqu? I dipped a pastry brush into the Roqu and lightly 'banged' it so the spores would drop off into the curds. Thanks.
Sounds very normal to me. When draining in a colander the curd will mat. I just break them up with my fingers.
It sounds like you are doing it right. When I "dust" the p. roq. between the layers of curd, I usually just use my fingers and get a pinch of it and sprinkle it on top of the curd. Your method sounds fine too. I have found that draining the curd first helps keep the whey from washing away your p.roq. after you put it in the hoop.
Good luck with your cambozolas!
Bonnie