Author Topic: hollow cambozola  (Read 267 times)

Offline Digdagdug

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hollow cambozola
« on: October 29, 2013, 11:37:29 PM »
This cambozola has a couple of issues. First, I left it for too long closed in the aging container and when I finally opened it I was almost flattened by the ammoniac reek. Optimistically, I patted it and let it dry in the cave. Now it seems the interior has shrunken away from the rind and the rind has cracked. It's still pretty smelly but it's too young to cut. Has anyone gone through this with cams or cambos?
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Offline Gürkan Yeniçeri

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Re: hollow cambozola
« Reply #1 on: October 30, 2013, 03:36:38 PM »
Seems like your huimidity in the aging container was too low that it dried the rind pretty fast. Did you leave the aging container's lid crack open? If so, next time seal it all the way.

Also during the cutting phase of the curd, make the pieces bigger to keep more moisture in the curd and drain less. This will make your cheese more moist and hopefully will help during the aging.

Offline Digdagdug

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Re: hollow cambozola
« Reply #2 on: October 31, 2013, 12:05:47 AM »
Great advice.
Thanks!
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Offline Digdagdug

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hollow cambozola update
« Reply #3 on: November 11, 2013, 12:33:33 PM »
I cut it after a month in the cave and it was basically a really ripe camembert! No blue whatsoever but still delicious.
I didn't have any ripening paper so it just sat out in my cave.
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