How To Make Cambozola --- A Mashup of Camembert and Gorgonzola
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- čas přidán 11. 07. 2024
- Cambozola is supposed to be a creamy, soft cheese with a mild blue flavor: "supposed to" being the operative words here. Mine was . . . not. However! While this cheese didn't turn out like I wanted it to, it was still perfectly fine (good, even!), and I still learned a-plenty. Some of the best learning happens from failure, so I'm sharing the video anyway. Watch me mess up, and then go and do better - or differently. Whatever!
TOOLS and EQUIPMENT
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
2-Ply Cheese Wrap for white mold cheeses: bit.ly/3NWqqSO (New England Cheesemaking)
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
RECIPE and INGREDIENTS
Cambozola Recipe, Give Cheese A Chance: rb.gy/upsxy (CZcams)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Penicillium Roqueforti: amzn.to/3BZFqHY (Amazon)
Penicillium Candidum: bit.ly/44HYPeh (New England Cheesemaking)
Geotrichum Candidum: bit.ly/3pxsJlq (New England Cheesemaking)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (CZcams)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Cambozola
00:21 Recipe adaptations
00:31 Trick to getting all the cream out of jars
00:51 Working with Sourdough and Cheese in the Same Kitchen
01:41 Using a clabber culture
02:37 Tasting my first Cambozola
02:57 The rennet
03:30 Checking for a clean break, and cutting and stirring the curd
04:03 On Stirring Curd With My Arm: A Sermon
05:33 Straining the curd
05:55 Layering the curd with the blue mold
07:11 Flipping the cheese in the Mold
08:55 Salting
10:44 Day 2 --- Piercing the Cheese
11:55 Day 3 --- Add the White Molds
12:53 Days 4-13 --- Growing the White Mold
14:45 Day 14 --- Wrapping and Aging
15:40 Day 48
15:54 Day 52 --- Tasting
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission. - Jak na to + styl
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Hi Jennifer, it’s so cool that you tried to make a cambozola! Thanks for mentioning Give Cheese a Chance. Very thoughtful. It looks like you made a few variations from the recipe in my video (i.e. volume of milk, using raw milk, type of starter, lack of leuconostoc mesenteroides, skewer size, not letting the pen/geo solution sit overnight before applying). That’s a lot of changes. I think some of those variations created a denser paste so the blue didn’t grow well enough in your cheese. I mention in the video that a barbeque skewer just isn’t thick enough to create air channels. And when you have made such a thick cheese, the weight of the cheese is going to naturally press down on any skinny piercings you make, closing them up. Without air, there’s no blue! So, skewer girth is important here. Also, in my video I mention an optional ingredient -leuconostoc mesenteroides-which would be more important in your case since you made a very thick cheese. Leuconostoc mesenteroides helps to create tiny air channels between the curds to allow the blue mold to grow more, so I’d add it if you are making a bigger batch. But kudos to you for attempting this project. Every time we make a cheese, we learn more and fine tune our process. I love watching your videos. Keep it up!
Hi Mary Anne! Yes, I think all those were definitely factors --- especially the skewer issue. I pierced my Full Moon Blue with the skewer (and it was a big cheese, made with 8 gallons of milk, and pressed to boot), but the curds were cooked a bit longer (I think), and the penicillium was IN the milk. . . so there's that.
It's so fascinating how every little tweak can make such a huge difference, and not necessarily a bad one, either. It's what makes cheesemaking so endlessly fascinating.
(When I was editing the video I was cracking myself up because I was all like, I followed the recipe! and then I went on to list off a myriad of variations, haha!)
Thanks for all your encouragment and inspiration! I'm seriously eyeing your Feta and cream cheese. One of these days....
@@jmilkslinger I agree; little variations can be a big deal in cheesemaking. You keep cheese-ing and I will too! 🙂
Oh boy..I am trying to make the same cheese. Used one half-brie mold and two small Camembert molds for 2 gallons raw plus 2 pints VAT pasteurized cream..we will see. I used LYPRO MO and Flora Danica for cultures. I believe the Flora Danica has the LM in it. MM100 has LL, LC and LD. And I believe the Leuconostoc Mesenteriodes are in the Flora Danica- LL, LC, LD and LM???. Oh well. I do however really enjoy Jennifer and Mary Anne's videos..both ladies are very knowledgeable.
Hallo Jennifer. Thank you for your program, I so enjoy the cheesemaking process (that is how you learn by touching, smelling and tasting the curds). Thank you also for your family's input in your videos. Don't let them know, they al are the cherry on the cheesecake! Thank you. Tess South Africa
I just love love your personality.. I can't wait to start making my own cheese. Thanks for sharing with us
Good lord that looks amazing. Love your dedication to keeping it raw, as well! I seriously need a cow…
Nice!! Thabks for sharing
I stir my curds with my hand as well. When I first saw someone doing that I was a bit concerned as well but the more I thought about it and how it helps to learn the curds, I decided to go for it. I clean my hands and arms up to my elbow with warm water and soap and scrub with a dedicated vegetable brush just for my arms. Dry well with a clean towel and get to it. :-)
Yessss!!!!
What a cool family.
Sigh. I still need to make a blue. (Okay, throwaway comment to feed the algorithm).
Has the play finished?Must have, you've been busy on here 😄. Just wanted to share my Cambozola inspired by your video is actually divine, just tried it today.
Yes, the play is over! (You can read all about it on the blog, if you want.) And CONGRATULATIONS on the Cambozola!!! I'm so happy!!!
@@jmilkslinger Will do. Thank you :))
I've just finished salting an 8ltr one following Give Cheese a Chance's recipe, still to age but I'm not hopeful my cheese cave will provide the right conditions - think I'll make CamBlue next time, seems less complicated. I marvel at your endeavours with all the lovely milk you get. I only milk 2.5 ltrs from my goats in the morning, its enough to keep me in cheese. Good luck with the play, or should I say 'break a leg' 😂
Thank you! Three shows down, five more to go!
quick question do you keep temp milk at 86 f through the process right through to separating the curds ta
Yep!
What books do you think are must haves for cheese making?
Excellent question! (I should probably do a video on this.) Off the top of my head, two favorites:
Home Cheese Making: amzn.to/3E0YoAd
Mastering Artisan Cheesemaking: amzn.to/3WRTRI5
Hi
My Cambozola is not showing any white mold been 4 weeks
Can i re apply the white mold ??
Yes, absolutely! (At least I THINK so... haha!)
Tell the French people they can't make cheese and sourdough at the same time. Sacre bleu, this is the end of the world.
Sermon :D
Ok, mines in the fridge, and it smells like farts lol…
I’m scared, should I try it?!
I was soooo excited!
Let's get a little more specific: does it smell like stinky feet? Broccoli? Boiled eggs? Basement?
What os clabber, ?
Cultured (thickened) milk. I did a video on it here: czcams.com/video/OgGWDTv4KzU/video.html