This recipe is basically a cross between Blue and Camembert Cheeses, it is recommended to read those recipes and peoples experiences, ticks and traps before trying this recipe.
- 2 US gallons/8 litres raw cow’s milk or 1 part heavy cream to 7 parts skim milk or non-homogenized whole milk.
- Optional: Calcium Chloride if using pasteurized milk.
- 2 fluid ounces of buttermilk based homemade or of your choice of manufactured Mesophilic Starter Culture, 1/8th teaspoon or amount as per directions.
- Rennet, your choice of type, amount as per your experience or package directions, diluted in ~4 ounces of cool water.
- 1/8th teaspoon Penicillium candidum.
- 1/8th teaspoon Penicillium roqueforti or ~ 1 ounce of store bought blue cheese crumbles.
- Pour milk/cream into stockpot or double-boiler on stove, add CaCl2, and heat slowly to 85 F/29.5 C. Maintain this temperature throughout the process.
- Sprinkle the Starter Culture and Penicillium candidum onto the warmed milk, let thoroughly dissolve before gently stirring in, using top to bottom strokes. If using store bought blue cheese crumbles then mix until disolved with a little milk and add.
- Dilute rennet in 1/4 cup cool water and stir gently into milk for about 2-4 minutes. Set aside to let curd set.
- After ~60 min check for clean break, wait longer if required.
- Cut curds into ½ inch/1.5 cm cubes.
- Stir curds gently in whey for ~2 minutes so they do not mat together, drain off all whey using cheesecloth lined colander for 25-30 minutes.
- Gently ladle the drained curds into Camembert hoops until about half curds are used, with all molds having same height curds.
- Sprinkle a very small dusting of Penicillium roquefort powder on top of the curds.
- Gently ladle the rest of the curds into the Camembert hoops, so that all molds have same height curds.
- Let the hoops drain for 16-24 hours until you see no additional draining, turn hoops during this period at increasing intervals to ensure drain evenly, ie after 1/2, 1, 3, 7, and 12 hours.
- Carefully remove Cambozolas from hoops and place onto a draining mat in an uncovered plastic container in 50-54 F/10-12 C Cheese Cave to start aging.
- With clean hands, turn cheeses daily and drain/rinse out whey from container to minimize free water touching cheeses (mold doesn’t like its “feet in water”).
- After cheeses have fully drained, lightly sprinkle salt on all sides of each cheese and replace in container in cave. Continue to drain/rinse out free whey and turn as required.
- When no longer excessively moist, place lid with small gap on to maintain high humidity, white mold should begin to appear/bloom within 3-6 days.
- When good white mold has covered cheeses, to aid in developing interior blue veining, puncture top and bottom with ~10 holes using a clean knitting needle or thin screwdriver, turn needle or screwdriver when slowly moving to minimize tearing cheese.
- Continue to age at lower 40-50F, note, you may have to re-poke holes if additional white mold bloom covers the original holes.
- 10-14 days after the original puncturing, wrap cheeses in Camembert Paper and continue to age.
- Cambozola is a point when the center is a slightly soft to the touch, longer aging will result in a stronger blue cheese flavour.
- While manufactured P roqueforti is best as pure strain it is expensive. Manufactured store bought blue cheese will work well as an innoculant as blue mold is very strong, crumbles are best as they tend to be made in a large plant with good santitary practices.