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Author Topic: My first Cambozola  (Read 1291 times)

panda_68

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My first Cambozola
« on: May 16, 2016, 06:25:00 AM »
A month ago I made my first Cambozola. Is it ready to eat now?
Cut open it or wait a week or two more?
I use recipe from cheesemaking.com

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Kern

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Re: My first Cambozola
« Reply #1 on: May 17, 2016, 12:30:29 AM »
 A cambozola should not get quite as soft as a camembert.  Nevertheless, it should not be too firm, either.  I'd suggest another 4 weeks in a cold fridge (5C) then take it out and ripen it at room temperature for a day or so.
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panda_68

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Re: My first Cambozola
« Reply #2 on: May 17, 2016, 03:58:41 AM »
Thanks for advice. I have one more question about ripening cheese in a fridge: do it in plastic box or wrap?
To be frank, I can't wait to try how it tastes.
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Offline Gregore

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Re: My first Cambozola
« Reply #3 on: May 17, 2016, 12:47:01 PM »
I would ask how big it is ( tall and wide )  as this proportion effects how fast it ripens .

There is not much PC on it so the PR  will have to do all the ripening work .

You could also pull a core sample using a vegetable peeler , or if it is really soft a straw works well
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Kern

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Re: My first Cambozola
« Reply #4 on: May 18, 2016, 03:16:37 AM »
Either a wrap or a small box show do well.  Air either out every 3-4 days for 15 minutes or so.
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