1st Cambozola Need Advice

[Boofer]

WOW!!!! I am alittle intimidated by this cheese would love to try one :P

Keep an open mind, and learn somethin' new everyday.... ;)

-Boofer-

[H-K-J]

It seems I've heard that somewhere before ;) LOL ;D

[Al Lewis]

Just hoping my softens up in the middle.  I did Bries and they tasted perfect but never got soft.

[bbracken677]

Too thick is one thing that will prevent a full softening, so I have begun making my cams a bit thinner.

[Al Lewis]

The bries were thin, tasty creamy and delicious but never got the soft paste in the center.  Hopefully that will change with this recipe.  ???

[Al Lewis]

Just a quick update, I re-pierced my cambozola today.  One of the bamboo mats came undone so I ended up with about 100 bamboo skewers.  As they are thinner than the skewer I used originally I used one of them to push back through the original openings.

[Al Lewis]

Well, despite the fact that the white furries never showed up and the center didn't get soft this cheese came out with a very good blue center that is creamy and has a sharp taste of blue.  I know what I did wrong now, too much geo, so the next ones will be better but for now I have 2 pounds of very nice blue cheese. ;D

[rosawoodsii]

That looks very nice.  What do you mean "too much goo"?

Nothing wrong with a good blue cheese, definitely.

[JeffHamm]

"Geo" is one of the white moulds, if there's too much the surface ends up too wet for the PC to grow (the white mould typically associated with cams).  So, "too much geo" just means there was too much of that growing and it prevented proper rind development.

- Jeff

[Al Lewis]

Yeah, what he said!! :o

[rosawoodsii]

That's what happens when I read without my glasses.  I saw "goo" and he said "geo".  Life's little challenges...