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 :-(