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Cameo from United States

Cameo

★ 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

From the United States, Cameo is a well-known cheese.

About Cameo

From the United States, Cameo is a well-known cheese. It is a regional cheese prized by local producers.

🏛️ History & Culture

The origins of Cameo cheese are not widely documented, and its history is debated among dairy enthusiasts. It is primarily associated with small-scale producers in the United States, particularly in the Midwest, where artisanal cheesemaking traditions thrive. Regional variations depend on the milk source—cow, goat, or sheep—and the aging process, leading to differences in texture and flavor.

Cameo cheese holds cultural significance as a product of local dairy communities, often featured at farmers' markets and regional food festivals. Its production supports small farms and preserves traditional cheesemaking techniques, making it a point of pride for local producers. While not a nationally famous cheese, it exemplifies the diversity of American artisanal dairy craft.

🍳 How to make Cameo

AI-assisted, not kitchen-tested

Cameo Cheese

Cameo is a young, semi-soft American cheese made in the Pacific Northwest, traditionally produced from cow's milk with a mild, buttery flavor and a smooth, creamy texture. While most home cooks won't be crafting a wheel from scratch, this recipe adapts the flavor profile into a simple homemade cheese spread that captures Cameo's signature character.

Prep
30 min
Cook
45 min
Total
75 min
Serves
Makes about 450 g (1 lb) of cheese spread
Difficulty
Medium

Recipe ingredients

  • 1.9 L (2 quarts) whole cow's milk, fresh, not ultra-pasteurized
  • 120 ml (½ cup) heavy cream, adds richness similar to Cameo's texture
  • 2.5 ml (½ tsp) liquid rennet, diluted in 30 ml (2 tbsp) cool water; vegetarian rennet acceptable
  • 1.25 ml (¼ tsp) mesophilic starter culture, such as MA4001 or Flora Danica

Steps

  1. 1 Sanitize all equipment by pouring boiling water over pots, thermometer, and slotted spoon.
  2. 2 Heat the milk and cream together in a heavy pot to 32°C (90°F). Remove from heat.
  3. 3 Sprinkle the mesophilic starter culture over the surface and let it rehydrate for 2 minutes, then stir gently in an up-and-down motion to distribute.
  4. 4 Cover and let the milk ripen for 30 minutes at 32°C (90°F), maintaining the temperature.
  5. 5 Add the diluted rennet, stirring gently for 30 seconds to combine. Cover and let sit undisturbed for 45 minutes until a clean break forms.
  6. 6 Cut the curd into 1.5 cm (½ inch) cubes with a long knife. Let the curds rest for 5 minutes.
  7. 7 Slowly raise the temperature to 38°C (100°F) over 30 minutes, stirring gently to prevent matting.
  8. 8 Maintain the temperature at 38°C (100°F) for another 30 minutes until the curds are firm and slightly springy.
  9. 9 Pour the curds into a colander lined with butter muslin and let drain for 1 hour, gently flipping once.
  10. 10 Transfer the drained curds to a bowl and mix in 1.5 tsp (7 g) non-iodized salt. To approximate Cameo's smooth, slightly tangy profile, a small amount of citric acid (¼ tsp) may be added.
  11. 11 Pack the salted curds into a small mold or container and press lightly with 1 kg (2 lb) weight for 6 hours at room temperature.
  12. 12 Unmold and air-dry on a cheese mat for 12 hours, turning once. For Cameo's fresh-style, mild flavor, no aging is needed; the cheese is ready once the surface is dry.
  13. 13 Wrap in wax paper and refrigerate. Consume within 2 weeks for peak flavor, as Cameo is traditionally a young, fresh-eating cheese.
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