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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Oberhasli on April 14, 2010, 08:14:21 PM
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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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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?
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my bad.
found several recipes after a little searching.
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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 :-(
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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 :-(
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I like to add it to the milk to dissolve completely, gives the blue a chance to wake up.
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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!