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Hi all,

Yesterday took another attempt at a Cambozola based on the wiki recipe. It was an 8L batch using unhomogenised milk that was fairly close to use by date. It was very cheap, so I looked at it more of a practice exercise. If it doesn't turn out too bad.

Anyway, the make went very well. I used two of these moulds.

http://www.anelliluigi.it/prodotti/scheda_prodotto.php?id=63

Does anyone have experience with using these? One mould I filled to the top, and the second one the balance. It was probably 3/4 full. I have some questions though.

The flipping times in the recipes are presumably for a camembert sized mould. I found that I had to wait several hours before I was at a drain level where I was comfortable enough to attempt a flip (cheese remained in mould, board underneath to catch). This morning I continued flipping and the sides were nice and straight, but when I eventually removed the moulds to continue the drain it was obvious that I hadn't drained enough. See photos below. So, my question is, how long do you typically drain a brie of this size? Do you fill the moulds to the top? Judging by my make you'd need 10L of milk to fill two of these moulds.

Thanks for your wise advise.

Shane

I will watch your progress with interest. This is on my to do list.

My first one didn't develop any blue inside. I know I was a bit lite on the PR back then. I put loads in this time. I also put large widely spaced holes in it last time. This time I'll put lots more smaller holes.

Shane

I use open end molds for these as they are basically a brie with blue inside.  Makes it easier to flip them.

Looks good, I think! :-)

Al - I had planned on buying open ended moulds when I bought these, but they didn't have what I was after and suggested I simply didn't drain them long enough. As for flipping, I don't think this was really an issue as I flipped them the same as I would have with an open ended mould. How long do you drain for before removing your mould?

Thanks Danbo. 

Shane

I flip and drain mine until they hold their shape.  Then I remove the mold and salt them.  Typically they will have straight sides.

Thanks. What diameter are those? Mine are 19cm (7.5"). I drained for around 18hrs and they didn't hold their shape.

Shane

These are Baby Bries and are 5.1".  I like doing these as I can readily buy cheese boxes and wrapping paper for this size.

Okay, Thanks. I'm happy with the diameter and size as they fit perfectly in my ripening boxes and the wrap that I have. I guess I just need to experiment on the draining time. Maybe I should go a full 24hrs. I have another ripening box, so maybe I'll do a 5L batch and see how I go. I'll make a brie instead this time.

Shane

Shane

Shane,

You deserve a cheese just for getting those babies flipped in 1 piece!

Larry

Thanks Larry. 

No signs of white fuzz yet. Hopefully soon.

Shane

White fuzz has started appearing. Still to light to see in a photo though.

Shane

Today there is a nice dusting on white on both cheeses.

Shane

Quote from: Shane on April 13, 2015, 10:42:40 PM
I guess I just need to experiment on the draining time. Maybe I should go a full 24hrs. I have another ripening box, so maybe I'll do a 5L batch and see how I go. I'll make a brie instead this time.

Shane

Shane

Shane, I'm not so sure this is a draining time issue. How long did you cook/stir your curds before putting them in the molds? Did you get a pH reading?

Larry