Hi All,
Mid January I attempted a Cambozola based on the wiki recipe. All looks good, and it was punctured a couple of weeks ago with chopsticks. All holes have for the most part closed over. It has been in a cold fridge for a while now and I'm now at a point where I feel a little give in the cheese when I do daily flips. Is Cambozola ripened to the point that a brie would be, or is it supposed to stay a little firm?
Below are the before and after pics. I will try and post the make sheet soon.
Thanks for your wise words.
Shane