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Formaggio Val'Campella Recipe

4.75 4 reviews
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Typically quite young and only aged for a month or two, Formaggio Val'Campella is a truly unique cheese unlike any others of its style. The finished flavor is more fruity (ripe apple/pear) with a very supple, elastic texture.
  • Yield3 pounds
  • Agingtime under 3 months
  • Skill Levelintermediate
  • Author


  • 3 Gallons of Milk (Not Ultra Pasteurized)
  • 6 oz Prepared Bulgarian Yogurt (for raw milk)
  • 1/4 tsp MA 4002 Culture (for pasteurized milk)
  • 3/4 tsp (4 ml) Liquid Single Strength Animal Rennet (2-3 ml for raw milk)
  • Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Measuring Spoons
  • Curd Knife
  • Skimmer
  • Butter Muslin
  • Large Colander
  • Large Tomme Mold or Medium Deluxe Hard Cheese (M28)
  • Cheese Press or Weights
  • Large Cheese Mat