No, cambozola is a bloomy rind with a blue streak in it (camembert + gorgonzola). Gorgonzola is a rindless Italian blue cheese usually covered with foil. It's washed with brine (usually) to keep it rindless. There are two types, a more creamy one, dolce, and a more veined one, piccante.
Use whole milk, inoculate the milk with roqueforti, add culture, ripen to around 6.4, add rennet cut to 1" cubes, drain off whey, and press. Then condition for a week at 80% RH, then poke holes and move to aging. Wash with brine periodically to keep the rind clean. Sorry, only have brief notes from a plant make because I don't make it.
