Just found your site via a fb post.. you make this look so easy, thank you. One of the CLEARIST and understandable videos I have seen.. you did throw me with the "bloom" comment but I am guessing that is in reference to the white mold... Wondering if you have other links on your pots and equipment, I have yet to make any cheese as it seems so daunting. Also, you say 86⁰ but do not indicate F or C.. for those living abroad you may wish to reiterate that this is F(I guess)... Also, where do you buy all your cultures? Thank you, I love blue cheese and this look very simple(I'm not a big fan of the white mold though my wide loved brie, yuk. Lol). Thx
Thank you so much for all of your kind words. Here is a link to my Amazon page - you will see where I have the cheesemaking equipment that I like to use listed. www.amazon.com/shop/scratchmadelife
The longest I have aged a Cambozola is about 8 weeks. At that point it was just starting to get an ammonia smell and flavor to it. So I wouldn’t recommend you age it longer than 7 weeks.
Would you care to share what you believe is the proper way to make Cambozola cheese? We can always learn from each other. That would be the positive way to go about sharing your opinion. FYI - I have taught may classes on how to make this cheese and it comes out wonderful every time. Tastes just like the Cambozola I have tasted in the US and Europe.
@@scratchmadelife9952 Sure no problem. The way I have learned to make it is to only add the mesophilic culture to the milk and ripen for about 30 minutes, then add the rennet and let it sit for 90 minutes to get a nice firm curd. Then after cutting and stirring, letting the curds rest, etc. fill the hoop mold about 1/3 of the way and sprinkle a small amount of pen. roq. mold onto the surface of the curds. Put in another 1/3 and sprinkle more blue mod. Then put in the rest of the curds. Pen. Cand. and Geo. Cand. are not added at this point. Turn molds every 2 hours for 12 hours and leave overnight. Unmold and put in ripening box with lid slightly open at 10C. The next day (day 3) pierce the sides of the cheese (not the top) with a sterilized 4mm knitting needle (if smaller the cheese can collapse on the holes and deprive the blue mold of needed oxygen. Pierce at at least two heights all around the cheese. Then put back in the box and back in the fridge or cold room at 10C. Mix 1/16 tsp of geo. cand. and pen. cand in 50ml of non-chlorinatd water, mix well, cover with plastic wrap and put in fridge for 24 hours. Now, you are on day 4 and you dip a small piece of sterilized cheese cloth or some other cloth into the white mold water mixture, wring it out slightly, then dap the cloth on both sides of the cheese and sides. Put back into ripening box at 10C. Desired humidity is around 90% (can put small paper towel in box to help add moisture if needed). Flip every day. In about three or four days, white mold will begin to bloom. When 90% of the cheese surface is covered in white mold wrap it in cheese paper and age for 4 to 6 weeks. In this way you do not get any blue on the outside, just a beautiful white mold bloom; but when you cut into you have a nicely blue veined Cambazola cheese.
@@expatinthailand9824 Thank you for sharing. That is definitely one way of doing it but it is a bit on the complicated side especially for new cheese makers. The way that you make it isn't a bad recipe nor horrible technique it is just what works for you and you like to do. The way I do the recipe in the video is the way I like to make Cambozola, it is uncomplicated and successful every time. I get great blue development using my recipe. A comment regarding cheesemaking over all. You are going to find different recipes for the same cheese and the majority of them all work very well. The recipes have been developed with a specific desired outcome and they work. So I would ask that just because someone does something differently then you do that you not criticize them for it that you either ask why or embrace the diversity.
My absolute FAVORITE cheese! Wow! I'm seriously impressed. AND I think I'm going to try this myself. You make it look so easy
Great video Kim! I just wrapped the cheese I made in class. It’s beautiful so far!
Sorry all, made a small error. Cambozola is a combination of Camembert and Gorgonzola (not Roquefort like I said in the video).
Just found your site via a fb post.. you make this look so easy, thank you.
One of the CLEARIST and understandable videos I have seen.. you did throw me with the "bloom" comment but I am guessing that is in reference to the white mold...
Wondering if you have other links on your pots and equipment, I have yet to make any cheese as it seems so daunting.
Also, you say 86⁰ but do not indicate F or C.. for those living abroad you may wish to reiterate that this is F(I guess)...
Also, where do you buy all your cultures?
Thank you, I love blue cheese and this look very simple(I'm not a big fan of the white mold though my wide loved brie, yuk. Lol).
Thx
Thank you so much for all of your kind words. Here is a link to my Amazon page - you will see where I have the cheesemaking equipment that I like to use listed. www.amazon.com/shop/scratchmadelife
Video of result, taste test???
Hello! I am wondering how long this is going to last after the month of maturing. Would it be good for a month after it is ready? Or?
The longest I have aged a Cambozola is about 8 weeks. At that point it was just starting to get an ammonia smell and flavor to it. So I wouldn’t recommend you age it longer than 7 weeks.
Bad recipe and horrible technique. This is not the proper way to make Cambazola cheese.
Would you care to share what you believe is the proper way to make Cambozola cheese? We can always learn from each other. That would be the positive way to go about sharing your opinion. FYI - I have taught may classes on how to make this cheese and it comes out wonderful every time. Tastes just like the Cambozola I have tasted in the US and Europe.
@@scratchmadelife9952 Sure no problem. The way I have learned to make it is to only add the mesophilic culture to the milk and ripen for about 30 minutes, then add the rennet and let it sit for 90 minutes to get a nice firm curd. Then after cutting and stirring, letting the curds rest, etc. fill the hoop mold about 1/3 of the way and sprinkle a small amount of pen. roq. mold onto the surface of the curds. Put in another 1/3 and sprinkle more blue mod. Then put in the rest of the curds. Pen. Cand. and Geo. Cand. are not added at this point. Turn molds every 2 hours for 12 hours and leave overnight. Unmold and put in ripening box with lid slightly open at 10C. The next day (day 3) pierce the sides of the cheese (not the top) with a sterilized 4mm knitting needle (if smaller the cheese can collapse on the holes and deprive the blue mold of needed oxygen. Pierce at at least two heights all around the cheese. Then put back in the box and back in the fridge or cold room at 10C. Mix 1/16 tsp of geo. cand. and pen. cand in 50ml of non-chlorinatd water, mix well, cover with plastic wrap and put in fridge for 24 hours. Now, you are on day 4 and you dip a small piece of sterilized cheese cloth or some other cloth into the white mold water mixture, wring it out slightly, then dap the cloth on both sides of the cheese and sides. Put back into ripening box at 10C. Desired humidity is around 90% (can put small paper towel in box to help add moisture if needed). Flip every day. In about three or four days, white mold will begin to bloom. When 90% of the cheese surface is covered in white mold wrap it in cheese paper and age for 4 to 6 weeks. In this way you do not get any blue on the outside, just a beautiful white mold bloom; but when you cut into you have a nicely blue veined Cambazola cheese.
@@expatinthailand9824 Thank you for sharing. That is definitely one way of doing it but it is a bit on the complicated side especially for new cheese makers. The way that you make it isn't a bad recipe nor horrible technique it is just what works for you and you like to do. The way I do the recipe in the video is the way I like to make Cambozola, it is uncomplicated and successful every time. I get great blue development using my recipe. A comment regarding cheesemaking over all. You are going to find different recipes for the same cheese and the majority of them all work very well. The recipes have been developed with a specific desired outcome and they work. So I would ask that just because someone does something differently then you do that you not criticize them for it that you either ask why or embrace the diversity.
@@scratchmadelife9952 I am very interested in your recipe but I would like to see the result, are you showing it somewhere else?