I don't know if it will help but I got this recipe from Steve Sampson a while back. He seems to make great cheeses. He used to email recipes every once and awhile but hasn't in a long time.
Cambozola Cheese - Steve Shapson The Cheesemaker
Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Mesophilic Starter Culture (MM100-101 series or MA4000-4001 series or MA11-14-16 series)
Rennet(dissolved in a little amount of cool water)
Calcium Chloride/optional/use ¼ tsp.(1.25ml) in ¼ cup of cool water.
Raw milk or 1 part heavy cream to 7 parts skim milk or non-homogenized
Heat milk/cream to 85f (29.5c). Maintain this temperature throughout
the process. For a 2 gallon (8 liters) milk batch use approximately 1/8th
tsp. of the Mesophilic Starter Culture. Sprinkle the culture onto the
warmed milk, letting it thoroughly dissolve before gently stirring,
using top to bottom strokes. Add the rennet and stir gently for about 2-4
Let the curd set and test for clean break after about 60 minutes. After getting a clean, gently cut curds into ½ inch (1.5cm) cubes.
Stir curds in the whey for 2 minutes.
Drain off 100% of the whey from the curds using either a colander or draining bag for 25-30 minutes.
Now ladle the drained curds in your camembert moulds until they are half
full using about 50% of the curds. Sprinkle a very small dusting of P.
roqueforti mold powder (about 1/8 tsp.) on the top of the curds.
Ladle the rest of the curds into the half full Camembert moulds. Let the
filled moulds drain for 16-24 hours until you see no additional draining.
Turn the moulds over during this draining period at least 5 times so they drain uniformly.
After the cheese has fully drained you will want to lightly sprinkle
about 1 tsp. of course non-iodized salt on all sides of each cheese.
After salting, the cheeses can be set aside to age.
Once your cheese are drained and firm enough, take them out of their moulds and place them onto a draining mat/platform and place in a plastic container to begin aging. The temperature should be 50-54f (10-12c) in your aging room. Cover your aging container when the cheeses no longer look excessively moist, making sure there is no moisture touching your cheeses. Flip your cheeses daily using clean hands.
The white mold should begin to appear within 3-6 days, maybe a
bit longer if the temperature is colder. After you see a good covering
of white mold bloom on the cheeses, use a clean knitting needle or clean
thin Phillips Head screwdriver, poke about 10 holes through the top of
each cheese. These holes will air and help in the development of blue
veining. Continue to age at 40-50f. You may have to re-poke holes if
additional white mold bloom covers the holes.
About 10-14 days after the first poking, wrap you cheeses in White Mold Paper and continue to age until you like the flavor. When the center of the cheese is a bit soft to the touch it has completed aging. You can cut one cheese in half to see how ripe it is. A longer aging period will result in a stronger blue flavor.