Author Topic: cambozola  (Read 1056 times)

Offline Oberhasli

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cambozola
« on: April 14, 2010, 03:14:21 PM »
I decided to start some cambozola today.  I am using Margaret Morris's recipe and I was warming my milk and putting in the cultures.  As I am reading I see I'm supposed to put in my P. Candidium along with the MA4001.  Well, I grabbed the P. Roqueforti instead and sprinkled that in.  I'm thinking while I am doing this - gee, I don't ever remember adding the roqueforti directly to the milk.  Well , DUH!  I realized what I had done and skimmed off the stuff before it dissolved as best I could.  I  then added my p.candidium and will hope for the best.  I hope I'm not going to end up with some "science experiment cheese". 

I'll let you know if it turns out. :-)

Bonnie
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Offline HOPOIL

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Re: cambozola
« Reply #1 on: April 28, 2010, 02:37:05 PM »
I've tried this type of cheese and really liked it, so I'd love to see a recipe for it.
Do you have a link, by chance?

Offline HOPOIL

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Re: cambozola
« Reply #2 on: April 29, 2010, 10:47:54 AM »
my bad.
found several recipes after a little searching.

Offline Oberhasli

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Re: cambozola
« Reply #3 on: May 01, 2010, 12:35:18 PM »
My cambozola's are currently still ripening in my basement.  I poked holes in them with a knitting needle and sampled a bit of the inner cheese from the needle and it tasted good.  I haven't seen much in the way of blue veins yet.  I did notice from other recipes that they recommend draining the curds first in a bag.  I can see why this would help.  I am afraid maybe the penicillium roquforti got washed away in the whey while they were draining.  I have never had very good luck using the draining bag.  Kind of a "one-armed paper hanger" type of thing.  I can't hold the bag and ladle in curds very effectively and I usually make a BIG mess and beat up the curds too much :-(
Better to train people and risk they leave,
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Offline Oberhasli

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Re: cambozola
« Reply #4 on: May 12, 2010, 02:03:30 PM »
Well, I am in the process of eating my first cambozola, and I am disappointed that there aren't any blue veins at all.  It tastes great - just like a camembert, but no blue.  I guess the blue must have been washed out in the whey when I was draining the curds in the moulds.  I sprinkled a good amount of roqueforti powder in the middle of the curds, but I guess I will have to go back to trying the draining bag to get rid of most of the whey before ladling the curds into the moulds and then sprinkle on the blue.  I really hate that draining bag - I will have to try to get along with it and work out a better system when using it :-(
Better to train people and risk they leave,
than do nothing and risk they stay.     Anonymous

Offline linuxboy

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Re: cambozola
« Reply #5 on: May 12, 2010, 02:08:34 PM »
I like to add it to the milk to dissolve completely, gives the blue a chance to wake up.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Brie

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Re: cambozola
« Reply #6 on: May 12, 2010, 07:35:05 PM »
I pre-drain the curds in cheese cloth prior to molding to remove some of the whey. After the white mold has developed, the cheese needs to be pierced to allow blue mold to grow (it needs oxygen). I love this cheese!
Darn, another cheese meltdown--ahh, perfect fondue.