Cambozola pictures

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Here are some pictures from the latest Cambozola make. These plastic boxes in the fridge AKA chese cave are working real good to keep the humidity high enough for P. Candidum growth.

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Comte recipe

Last week my Wüsthoff German knife cut my finger. It is not a small cut either, quarter of my nail and a big chunk of meat is gone. After washing, Betadine and careful wrapping, I immediately thought, I am not going to be able to make cheese the next day. So milk went into the freezer. If I get milk again next Saturday, it will be about 40 Liters of milk. Good amount for a large wheel of hard cheese particularly Comte. Comte is a cheese that I have tried before probably four or five times but aging this cheese is always a problem.

Montbeliarde
Montbeliarde Cow’s milk only used for Comte Cheese.
The story of me deciding to make this cheese is, a while ago, me and my lovely wife were trying some shop bought cheeses and one them were Comte. It was an original Comte imported from France. My wife said, “why don’t you make cheeses like this one” and I go like, does this mean I can buy a montbeliarde as a house cow?

ComtéFontain2Jokes aside, if you are making cheese at home, and worried that the costs and effort are outweighing the shop prices, try making the expensive cheeses. And do not forget that, if you are using raw or organic milk, your cheese will be a lot more nutritious than the supermarket cheeses.

When I dig the internet for a recipe and our glorious cheeseforum.org, there wasn’t one. So I decided to use the wisdom of the crowd particularly Pav AKA Linuxboy. The entire discussion is here. I must admit, it is easy to make this cheese but the affinage is a big problem. If you don’t have a proper cheese cave where the humidity and temperature controlled precisely, your cheese may turn into granite and requires a jack hammer to crack or a stinky gooey mass where only an old French guy can eat.

Also make sure you have all the starters and aging cultures for morge.

What Wikipedia says about Comte cheese is:

“The cheese is made in flat circular discs, each between 40 centimeters (16 in) and 70 centimeters (28 in) in diameter, and around 10 centimeters (4 in) in height. Each disc weighs up to 50 kilograms (110 lb) with an FDM around 45%. The rind is usually a dusty-brown color, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.”

Of course, whatever milk and culture you use, your cheese will not be a Comte without the terroir qualities of the Jura mountains and its characteristic grazing areas providing a diverse salad bar to the Montbeliarde cows. The milk and its features, the bacterias, morge cultures and other local ingredients that make their way into the milk and make are the true terroir features that makes this cheese a unique experience. Buy some Comte cheese and educate your palate first so that you can tell if your cheese is close or not.

I have started with 40L of milk in two 20L boilers. It will be hard to measure and control the acidity with these 2 separate boilers but this is what I have. Later in the milk ripening stage, I mixed the milks with my measuring cup. Also close checking of the pH gives me the accuracy I need.

Heat milk to 32°C to 33°C.

CULTURES

Streptococcus Salivarius Thermophilus (20 DCU – per 100 litres) (TA60)

Lactobacillus Helveticus (5 DCU – per 100 litres) (LH100 from Danisco but one more different bacteria comes in with it which actually might help as it is Lactobacillus delbrueckii subsp. lactis)

Propionibacterium freudenreichii subsp. shermanii (0,05 – 0,1 unit – per 100 litres)

And LD Type starter, that is Flora Danica

Inoculate your milk with the above concoction and wait about an hour.

RENNETING

Add rennet, mix well. Place the floc bowl.

Target flocculation is 12 to 15 minutes minutes. Multiply this 2 or 3 to find the cutting time.

CUT

Cut to 4mm pieces (or rice size), rest and heal 10 min.

Stir and find the big pieces of curd, cut them.

After healing:

First phase: Stir gently to help firm up the curd and start syneresis. This is before scalding. Do this for 10-15 min.

Second phase: Start scalding to 51°C, or a tad higher, to 53-55°C over 30 min.

Third phase: This is post scalding, where you are targeting the right curd moisture at the right acidity. Meaning, this is the artisan skill. If you have over dry curds, but your acidity is not there, you barely stir, and let it settle. If the curd is moist, too moist, you stir and try to get that moisture down. If the acidity is running away, you try and wrap it up and press as soon as you can. But the point is that you turn off the heat and get the curds down to the right point over the next 15-45 min. Wide range is because of variability.

Let the curd settle at the bottom. Press under whey to make PS work better. Draining acidity is about pH 6.45.

Transfer the curds in to press and press with 10-15 psi till the pH becomes 5.4. Flipping and gradually increasing the weight is necessary here.

Remove from the press once you reach to pH 5.4 and into saturated brine. Your brine should be at 14°C and pH4.7 to 5 and with a time calculation of 12 hours per 1000Gram of cheese. Prepare the brine from whey and add some CaCl2 and rock salt. This creates a good crust so you can start with the morge and have it penetrate slowly over time.

AGING

First phase: at 10-13°C, for 20-30 days. Usually 3 weeks, or a few days over. This is to get the curd to have that initial fuse and prep it for warm room.

Second phase: at around 18°C, for 40-55 days. This is when you move to the warm room for propionic action, and where you can also start the morge. By this time, there should be a decent rind on the cheese, and you can start the wash with B. Linen and Microccocci.

Third phase: back to 10-13°C, keep washing with morge.

Overall, you want humidity to be pretty high when you first start with the morge. And after, there’s no single right answer. During extended aging, you are really trying to balance the rate of moisture loss, so the wheels do not dry out. 85% will work. Somewhere around 90% is better. But in a small cave like you will use, do the best you can. The dynamics are different anyway, so 85% vs 90% doesn’t make a dramatic difference. Keep it dry enough so it doesn’t turn into a Limburger or have a wet rind.

Affinage is about a year. After the first 6 months you can vacuum pack the cheese to prevent over drying.

My little Comte
My little Comte

Making Camembert at Home

As I am preparing to give the Camembert workshop in Canberra on 16th of November, I thought it would be good to put down some basics.

When I first tried to make Camembert (Cam for short) couple years back, I was reading horrible results like slip-skin, ammonia smell, pungent aroma, contamination during the aging etc and was thinking that, this must be one of the hardest recipes (don’t get me wrong, the hardest was Comte) I was going to try. After much reading and trying to put together a recipe with floc, pH and correct ripening requirements, I realized that, it wouldn’t be so hard to make this cheese.

As I am an engineer, technicality of making this cheese; once written down to every details, didn’t scare me much. Once I have got the confidence, I started gathering necessary cultures.

There are 2 cultures that will grow that white musroomy skin on the cheese. These are Geotrichum candidum and Penicillium candidum. While it is possible to harvest these cultures from shop bought cams or bries, I recommend buying the actual culture from cheesemaking suppliers. I will explain why.

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Cambozola ripening

Most slip skin problems occurring during the aging are the result of too much moisture left in the cheese that give lactic acid bacteria more food as lactose and before PC or GC takes over. Availability of lactic acid overworks the P and G Candidum. Also ripening temperatures during the warmer months will accelerate this process.

There are two ways of attacking this problem to solve. First of all get your temp and humidity controlled environment for ripening into a stable level. And the second is to use a good culture strain to prevent slip skin. As this cheese is a fresh and high moisture cheese, contamination problems are also very prominent among the artisan cheesemakers. If you are trying to harvest white mould from shop bought cams and bries, you may be inviting other moulds and bacteria unknowingly, which will create problems with your making.

MILK
I use mixture of fresh, raw cow’s and goat’s milk for my cams. I have tried using lipase with cow’s milk only but my taste buds were not agreed. If I have the chance of using only goat’s milk, I would go for it.

Whatever the milk you use, if you don’t trust the source or getting shop bought milk, please pasteurize before use by keeping it at 65C for 25 minutes and cooling it to renneting temperature immediately in an ice bath.

I don’t add any extra cream as I don’t have a source of cream but if you want to make a double brie, you may try.

CULTURE
The starter culture for this cheese is mesophilic. Any mesophilic will do. Diacetylactis variants will give a buttery flavor and if you are trying Cambozola, I recommend a gas producing starter like Flora Danica or adding yeast specifically designed to make holes in cheese (not P. Shermanii like in Swiss cheese).

One day I used only goat’s milk for Cambozola (love child of Camembert and Gorgonzola) and the resulting cheese was one of the best aromatic cheeses I have ever made so much so that I can not eat normal cam/brie any more.

DRAINING BASKETS
Forget about bamboo mats and sandwiches. Hard to use, hard to manage and harbors unwanted bacteria. I am using a single plastic draining basket. They are cheap, works well and stack-able for extra draining. I bought 7 of these and use it for feta and cam. They are very easy to use.

Stacked baskets during Cam making
Stacked baskets during Cam making

BRINE
Most recipes on the internet will tell you to dry salt the cam with about 3% of the cheese’s weight. As I make cheese at home, I always have brine available and I always brined cams rather than dry salting. Cam is a small cheese and 2 hours of brining in a saturated brine will do. Brine bowl/bucket should be kept in the ripening fridge at about 10 to 14C and top surface of the cheese should be sprinkled with salt to prevent contamination and also should be flipped after first hour and sprinkled with salt again. Flipping is necessary to get the salt sucked in equally on both sides.

In brine
In brine

AGING CONTAINER
There are food grade plastic boxes available with half way shelves in them. The one I found in the picture takes 3 cams in it and perfectly fits in my cheese fridge. Also because the wholes are larger, it does not interfere with the P.C. development. This humidity chamber shall be kept in the cheese cave and the humidity should be contained around 95%. The box should not develop water beads on the sides and lids and during the first couple of days; it should be drained and wiped with a cloth (cloth dunked in 1:1 vinegar, methylated spirit solution to sterilize). The cheeses should be flipped everyday once or twice to assist P.C. development.

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MAKE
8 liters of milk will give you about 5 cams depending on the size of baskets you use. Only goat or half goat half cow milk will do. Make sure you also have enough ripening containers.

Mesophilic Starter either DVI (as per manufacturer’s measure) or mother culture (%2 of milk so for 8 liters, use 160ml MC)

PC or GC or mixture of these.

Rennet (as per manufacturer’s measure)

If pasteurizing your milk, cool it down to 30C in an ice bath and keep the temp constant through out the making.

Add your starter and PC or GC into the milk and stir well.

Wait about an hour or if you have a pH meter, wait till you read pH6.4.

During the milk ripening period above, stir the milk every 15 minutes to get the culture distributed evenly.

Add diluted rennet and stir well. Make sure rennet is not expired and the water used for dilution is filtered and does not contain chlorine and other nasties.

Rest the milk for an hour and keep the temp constant at 30 to 32C as much as you can. Running kids, pets should be prevented. If the temp drops, do not heat it on stove as the heat will not distribute evenly. Use a hot water bath in your sink.

After an hour, check for clean break, If the curd is breaking cleanly, it is time to cut.

Cut the curd to about 2cm cubes. Stir with a ladle from bottom to top and find those bigger curds to cut them.

Once you finish cutting, let curds “heal” for 5 minutes.

Stir every 10 minutes to break the curds (as they stick together again) gently. Check the look and feel of the curds, after a while, they should shrink, firm up and get a glossy look. If they are still big and do not shine; continue stirring every 10 minutes.

Once you get that glossy look, remove the whey to the level of curds and start filling the baskets with curds.

The baskets I am using are 8cm tall. So I fill them up to the top. When the curds drained, they come to around 3cm tall disks which look like the commercial cams.

Drain at room temperature without any weight. To be honest, I stack 2 baskets on top of each other and then flip the cheese regularly (if it can be handled easily) in the baskets as well as taking the top basket to bottom. This speeds up the draining stage.

After draining overnight and both sides are flat and uniform, take them into brine for salt infusing. Salt helps the aroma to develop. If dry salting, make sure you use about 2% or 3% salt compared to the weight of each cheese. Brine time is 2 hours with flipping after first hour.

Once they are brined or dry salted, they are ready to go into cheese cave in a humidity chamber.

Cheese cave should be adjusted to between 10 to 12C and the humidity will be kept constant by the boxes we use.

Place the cheeses in the fridge and flip them everyday. After couple of days, you will see white fury skin developing. Drain excess whey in the containers and wipe the boxes to remove water.

Once the entire cheese surface develops white mould (about end of first week), wrap them in cooking paper and aluminium wrapping. Place them in your normal fridge at 4C for further aging.

The entire aging is about 4 weeks depending on temperature and moisture level in the cheese, starts in the humidity box till it finishes in refrigerator. Test the cheese by pressing the centre gently in its wrapping. If it is soft to touch, consume.

VARIATIONS
Try washing the cheeses with unpasteurized beer or wine every second day during the mould growing period.

Make vegetable ash and cover the cheese with it as soon as they come out of brining. This helps PC development and prevents slip skin

Wash the cheese with a Brevi Linen morge every day.

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Ready to eat Cambozolas
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Holes were isolated but P. Roqueforti still grew
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Paste wasn’t gooey but very soft. You would expect this with cambozola.