Cambozola--the final cut

Back in November,  I made a Cambozola cheese which I hoped would turn out well.  It did, but since I had more milk that I had to use up in January, when my does were drying off, I decided to make a second batch, being a bit more careful with the make.  Actually, what I did after looking at several recipes and mulling it over in my mind was to make Camembert, add blue mold (P. roqueforti), and see how it turned out.  I added some blue mold directly to the heated milk, carefully scooped out the finished curds into two molds--one a 4-1/4", the other a 5", and sprinkled even more blue mold onto the curds, the added more curds.  When the cheese was fully drained, I tucked it away just as I would a Camembert.

Several days into the aging, I used a sterilized skewer to poke holes from the side to encourage the growth of the blue mold.  Since the white mold was growing so vigorously, I had to reopen the holes every few days.

About 3 or 4 weeks into the make, I tried the smaller round.  Delicious!  Now I was hopeful that the second cheese would be even better, since it was aging more slowly.

I'm here to report that indeed it was.  Last Wednesday I cut into the second of the two rounds.  I wish I could show pictures of my beautiful cheese, but I was too busy eating it to take any.  I shared half with a few friends over lunch on Wednesday, and shared the rest with a neighbor homesteader on Sunday.  Spread on Wasa type rye crackers, it was divine, even though it was a little runnier than I prefer by then.  Perfect for my neighbor though, whose tastes tend to a runnier cheese.

Next time I'll try to contain myself long enough to take some pictures, but I'm not promising anything.

Cambozola? Success!

I reported on my November 19th Cambozola make in my other blog and again here on earlier this month.  At the time I wasn't sure what to expect, since I added the cultures in a--umm--non-standard way.  As the cheese aging progressed, I wasn't sure what I had, or even if it were edible.  I am here to report that IT WAS!  And magnificently so, I might add.

I cut into both round a few days ago, still not sure I liked what I was seeing and tasting.

 
Ever looking for another cheese opinion, I brought a half over to my neighbor down the road.  She and her house guests pronounced it eminently tasty, especially with a bit of sea salt sprinkled on to enhance the flavor.

Today, I took the plunge myself.  Here it is, a quick and delectable supper, savory cheese, sprinkled with a touch of red mineral salt, matched with fresh chunks of pineapple.  My cheese, whether it can rightfully be called a cambozola or not, was a success.  Ah! This is how life is supposed to be.