Nice job, Lofty. A cheese for your efforts!
I made my first Cambozola this morning and the 4 cheeses are in the molds draining. I used Ann Hansen's recipe from Caldwell's book. It is similar to the one you used. The P. roqueforti was sprinkled on in one layer. The Hansen recipe called for a 20 minute drain in a cloth lined colander prior to mold filling. I think that this is a poor way to do this as the curds had pretty much knitted together as the whey drained. But it looks like I mashed things enough in the molds to get a decent knit.
In thinking about both recipes I wonder if mine will get gooey. I suspect not. The Cambo recipe has a high loading of fat from the added cream and this, according to Caldwell, may stabilize things retarding gooeyness. I actually had to skim off a handful of yellow "butter" before draining the curds! Finally, I wonder if one wants a runny Cambo. The commercial ones I've tried are soft and spreadable but not runny. It seems to me if it got runny then the blue color would diffuse in the yellow/white curd defeating the purpose of a Cambo.
Shane made a Cambo a couple of months ago and did not get any blue. His recipe called for adding the PC & G to the milk and I suspect that these two overwhelm the blue. Your make seems to confirm this. We'll see how mine comes out.
