Three Little Cambozolas

[Al Lewis]

Well after my success with the Brie recipe, without the Geo, I thought I'd give cambozolas a second go.  My first effort had too much geo so the PC never took hold and it never softened.  Left the Geo out of this one.  Also added the PR into the curd at molding and stirred it in a bit.  Other than that the only other change was to make three small ones instead of one large one.  We'll see how it works out.  Here they are fresh out of the molds.

[bbracken677]

They look perfect at this stage!  For geo in cams (havent tried cambozolas yet) I use the smallest amount I can possibly measure which is something on the order of 1/128th of a teaspoon for a 2 gallon make. That seems to give it a tad of geo while allowing the PC to take over early and rock and roll.

By 1/128th I mean approx 1/2 of a 1/64th measuring spoon, or at least as close as I can come to that .

[Al Lewis]

I just left it out. LOL

[bbracken677]

Yeah...I read that. I was responding to the "first effort had too much geo" part. A little geo (or so I am told) prepares the surface for the PC to flourish as well as adds a bit of flavor to the cheese.

[Al Lewis]

oh I undserstand the concept.  I just haven't figured out how to measure that little. LOL :o

[Al Lewis]

Well lots of white fur on my little cambozolas. ^-^

[bbracken677]

Nice looking cams!  I love making cams! It's like .... making fuzzy cheese....   :o

[Al Lewis]

Yeah, we had one of the Bries I did last night and it was great.  Need to poke some holes in these little buggers to get the blue going. :o

[Al Lewis]

Poked these yesterday to get the blue going on the inside.  Pretty sure the PC is going to keep it off of the outside.  Wouldn't it be cool if they turned blue and furry.  :o

[Al Lewis]

These are coming out great, as bries.  I cut into on and not even the slightest hint of blue.  Any ideas??  Did the PC maybe over power the blue?  Is that even possible?