Cambozola #1 4/1/15 Make

[LoftyNotions]

Great points, Kern. In addition, there's a shorter path to oxygen.

Larry

[Al Lewis]

I considered a side piercing also, but wasn't too sure about how well the curds had bonded. Ultimately, I chickened out. Didn't want chunks o' cheese at this early stage.

Considering that the PR "target" sits largely parallel to the top of the cheese, piercing from the top or bottom ensures that air gets into the PR.  Coming in from the side presents the target on edge so some of the shots are going to miss.   

Typically, on these cheeses, the only blue you get tends to be at the piercing.  There aren't any gaps between the curd for the blue to form in.  Piercing in from the edge at angles is your best chance to have long striations of blue.

[Kern]

No argument from me on this, Al.  It is very clear from the photo you published that this was done from the sides.  I think that would stagger and angle the piercings for the greatest chance of hitting the PR when coming in from the sides.  I also might come in from the top in the same fashion.     

[LoftyNotions]

These received their second spray of GC and PC today. Now it's just flip and wait...

Larry

[LoftyNotions]

White and blue fuzzies are starting to duke it out. It looks like quite a bit of blue washed through to the surface. It'll be interesting to see which one wins this battle.

Larry

[Al Lewis]

Doing mine as I type.  Milk is heating.  Those look awesome!  AC4U!!

[LoftyNotions]

Thanks Al. I'll be looking for your thread.

Larry

[Al Lewis]

LOL, Probably not going to happen.  I've done three different cheeses over the last two weekends.  A Caciotta del Filetto Rosso, a Jarlsberg, and these Cambozolas.  Haven't taken the time to take many pictures.  I may post the results when they are all done though.

[LoftyNotions]

Day 20. It looks like white is winning the surface battle. I currently have this cave temperature at 46°F. Not because I like that specific temperature, but because it's as low as this cave goes. I'll have to do some cave swapping soon to accommodate these as well as some young white bloomys.

These are still pretty firm, probably because of the way I handled the curd to try to get some airspace internally for the blue.

Larry

[Danbo]

Fine results so far. :-) AC4U!

[shaneb]

Very nice. Another cheese from me also.

[Al Lewis]

Looking great Larry!!  Hope mine blue up that well!!

[LoftyNotions]

These never did soften, in spite of the white mold's best efforts. I kind of expected that going in, because I skewed the make toward blue production internally. I'll go for a softer cheese on my next make.

Over-all, I'm really happy with these cheeses though. I did get good internal bluing, which was the main thing I wanted. Taste is very mild, partly due to age, and partly due to the PS strain of blue I used for this make. The white mold didn't add much to the flavor profile that I could notice.

Larry

[OzzieCheese]

Larry, they do look nice tho' .  These would probably make a good introduction to a blue cheese for someone a little hesitant.  I'm not sure which is the more virilent the blue or the white - I'm thinking the Blue is the more potent.  From G.C's book, her descritption on how a Blue ripens compared to a bloomy could be the reason they never softened.  Just guessing here.

A cheese as well.

-- Mal

[shaneb]

They came out excellent Larry. I've actually made a couple of stabilised camembert and a cambozola based on your recipe from the one batch (I used more milk than I originally intended). I've been spraying the PC mixture onto the cheeses, but so far after nearly a week I see no white mould. How light (or heavy) did you spray your cheeses? I've only sprayed the cambo once today, but there are no signs of blue mould on the outside yet either. Fingers crossed something starts happening soon.

Have a cheese from me for your beautiful cambo's.

Shane