My first Cambozola

[panda_68]

A month ago I made my first Cambozola. Is it ready to eat now?
Cut open it or wait a week or two more?
I use recipe from cheesemaking.com

[Kern]

 A cambozola should not get quite as soft as a camembert.  Nevertheless, it should not be too firm, either.  I'd suggest another 4 weeks in a cold fridge (5C) then take it out and ripen it at room temperature for a day or so.

[panda_68]

Thanks for advice. I have one more question about ripening cheese in a fridge: do it in plastic box or wrap?
To be frank, I can't wait to try how it tastes.

[Gregore]

I would ask how big it is ( tall and wide )  as this proportion effects how fast it ripens .

There is not much PC on it so the PR  will have to do all the ripening work .

You could also pull a core sample using a vegetable peeler , or if it is really soft a straw works well

[Kern]

Either a wrap or a small box show do well.  Air either out every 3-4 days for 15 minutes or so.