Cambozola / Blue Brie #1

[shaneb]

Hi All,

Mid January I attempted a Cambozola based on the wiki recipe. All looks good, and it was punctured a couple of weeks ago with chopsticks. All holes have for the most part closed over. It has been in a cold fridge for a while now and I'm now at a point where I feel a little give in the cheese when I do daily flips. Is Cambozola ripened to the point that a brie would be, or is it supposed to stay a little firm?

Below are the before and after pics. I will try and post the make sheet soon.

Thanks for your wise words.

Shane

[shaneb]

Here is a copy of the make sheet. Was my first cheese with liquid rennet. The cheese was in a ripening container for ten days @ 11°C. It has been at 3°C since then.

Shane

[hoeklijn]

Mine are more in the ratio of a camembert, so smaller in diameter but higher. I let them ripen until they get softer in the middle...

[shaneb]

Thanks Herman. The cambozola is 20cm diameter by 25mm high and weighs around 670g at the moment. I suspect it still has a few weeks to go then. It will be interesting to see if there is any blue inside. I've never seen anything on the outside, but I hear PC will win that battle anyway.

Shane

[hoeklijn]

Could't find the example I posted before, so here it is again:

[shaneb]

Very nice. Can't wait to open mine.