How To Make Cambozola --- A Mashup of Camembert and Gorgonzola

Описание: Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation...

Sign up for Milkslinger emails: https://milkslinger.com/getmilkslinge...

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!

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: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.