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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Cheese Head on February 21, 2009, 03:17:57 PM

Title: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 21, 2009, 03:17:57 PM
Today I start my first ever Cambozola Cheese making based on the recipe here (http://cheeseforum.org/Recipes/Recipe_Cambozola.htm).

MAKING

Ripening


NOTES
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 21, 2009, 03:18:18 PM
Pictures #2 to go here . . .
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 21, 2009, 03:18:35 PM
Pictures #3 to go here . . .
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 21, 2009, 03:18:57 PM
Pictures #3 . . .
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on February 21, 2009, 09:45:08 PM
Well you beat me too it.  Just got my blue mould a couple of days ago.  I will be watching this with interest.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 21, 2009, 09:51:02 PM
Tea, I screwed up a little (yeah again).

I was trying to go for softer curds to get no gaps on sides like I've gotten with previous Camembert cheeses so I 1) warmed at lower temp than when making Camembert and 2) only waited a few minutes after cutting the curds to start ladling into the hoops. Thus the curds were very moist and have resulted in very tall moist cheeses that I'm worried even with time to gravity drain, will be too moist.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on February 21, 2009, 09:56:58 PM
Ok I am not sure how much time has elasped from putting them into the moulds, but if you think that it is not going to work, I wonder if it would be possible to put the cheese back into the pot and "cook" a bit longer?

Do you think it would be worth the experiement?
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cartierusm on February 21, 2009, 11:48:54 PM
Looks good your set looks good too. How much CaCl2?
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Likesspace on February 22, 2009, 12:13:30 AM
John,
You certainly have my interest with this post. I'm just a little jealous that you beat me to the punch. :-)
Man, I really hope this one turns out for you. This is the ONE that I want to perfect (of course I'll have to try it before I can perfect it.)

Dave
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 22, 2009, 12:20:12 AM
@Tracey: Good idea but they are now 6.5 hours since I cut the curd, please don't let me stop you from making some, would be fun for us both to have a batch going at the same time.

@Carter: 1/2 teaspoon of DairyConnection.com's diluted CaCl2.

@Dave: I thought you were going to make this last weekend? I waited to let you try first so I could learn from you . . . like Tea, why don't you give it a try this weekend that way we could have three batches all going at the same time ;D.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on February 22, 2009, 03:46:39 PM
Observation

Unlike my normal Camembert makings, I left only few minutes for cut curds to heal before starting to ladle into hoops, this meant my curds were very wet as still full of whey. The consequence of very soft and large volume of curds was 1) they didn't all fit into the Camembert hoops like normal, thus I had to wait for whey to be released before topping up, and 2) I had a bit of a blow out problem on bottom as using soft mats on draining board with wide ridges, my problem.

The result after hoops removed is significantly reduced amount and size of voids visible around sides of cheeses, which I think is preferable. Actually I have read some Camembert type recipes that don't call for any cutting of the curd, just cut with ladle when ladling into the hoops.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on February 23, 2009, 09:38:33 PM
Well I haven't made cheese for two weeks (I am in withdrawals) due to getting the Christening gown finished, and as I have just had my blue mould arrive, I might just do that.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on March 02, 2009, 12:34:23 AM
Well Shazbut as Mork from Ork 70's TV Show used to say.

My Camozola's are not working out well, especially one, I think the problem is that I was ripening them at too warm a temperature and I got bad case of slip skin around the side of one of four cheeses, see pictures posted above.

I think I need to take FineWino's advice (http://cheeseforum.org/forum/index.php/topic,1127.msg8517.html#msg8517) and age at lower temperature of 7-10 C / 45-50 F.

Advice from anyone appreciated.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Captain Caprine on March 02, 2009, 03:18:32 AM
John,
I would probably agree with FineWino on this one.  I have a Cambozola experiment going right now where I have acidified with a meso starter and ladled whole curd like a St Maure into the mold in layers adding blue spores in 2 separate layers.  After flipping the mold for a day and a half I move into the cave and spritz with a P. candidum and G. candidum mix, twice a day at each flip for the first 3 days.  I'll keep you posted as it moves along.
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on March 15, 2009, 08:53:10 PM
Watching this thread, so giving it a bump.
Anyone with progress photo's ... please...
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Captain Caprine on March 15, 2009, 11:41:17 PM
I have a couple of cheeses wrapped now and hopefully my wife is flipping them as I asked. . I just arrived in Badenweiler Germany for a business trip.  Tasted the local pilsner for a couple of hours and now its after midnight and I have to try to get on local time.  I'll post picks when I get back next week.  From general observations it seemed like it took about 3 extra days to get a good whit mold growth when inoculating by straying instead of mixing in the curd but Penicillium did not overgrow the Candidum.
CC
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on March 30, 2009, 08:48:08 PM
Ok you pair, still waiting patiently for an update on this cheese!
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Cheese Head on April 19, 2009, 04:24:53 PM
Tea, sorry for delay, just updated my OP records and added 2 pictures from yesterday when cut one of the remaining 3.

Garbaged all three. Basically as above I think my core problem is first stage aging (mold growth) at too warm a temp. resulting in excess rind growth and eventually liquid insides. Zero evidence of blue mold, white mold 100% dominates, for this batch anyway.

Of interest, my Camembert #6 that I also initially aged at too high a temp was when cut, very runny but had some remaining solid pate in middle, whereas this older one was 100% runny. Which leads me to think that the P candidum softens cheese over time.

Onward and upward . . . I need to get my Camembert making down pat before trying another Cambozola.

Captain Caprine: How is your Cambozola experiment going?

Likesspace (Dave): Have you tried one yet?
Title: Re: John's Cheese #036 - Cambozola #1
Post by: Tea on April 19, 2009, 08:47:56 PM
Oh boy John, they were sure runny!  I wonder what happened to the blue?  I  still havent' been able to make cheese due to no milk supply yet.  Getting really frustrated, as this is one of the first cheeses that I want to make.