Cameo

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.