Making Cambozola Cheese at Home -- incredibly delicious!

[@bertrpk]

Blessed are the cheese makers.

[@deannawagner2320]

I have a 5 week cambozola which is ripening perfectly, thanks to your precise instructions. Making a couple small wheels again today. I have access to raw, grassfed milk and all the cheeses I have made thus far have been very nice. Thank you so much for this excellent channel!

[@maryannefarah4367]

Hello Deanna, I am so glad to hear your cheeses are turning out great. Makes me happy.

[@z33r2]

My all time favorite cheese and you made this video so easy to follow and tempting to try. That looked so incredible when you cut the finished product!

[@GiveCheeseaChance]

It is often such a "feel good moment" when you cut into a home-made cheese, because you get to peek inside and enjoy the work that you made weeks or months ago!

[@ginabisaillon2894]

Marie Anne, you ought to get an award for this recipe! It worked beautifully. The only change I made, and that's what I do with all my cheese recipes, is to mix my own unhomogenized milk from skim milk plus organic whipping cream. This result in 8 to 10% butterfat and a very creamy cheese, it just melts in the mouth! Thank you!

[@xivsound-relax695]

This channel is so wholesome I wanna start making cheese!

[@GiveCheeseaChance]

Please do! You'll be surprised at how satisfying it is.

[@lisag378]

great video! Thank you. So well done I felt like I was in a class and that is exactly what I look for.

[@alexgallo2404]

Wow!!! What can I say? Thanks for sharing your passion, skills and knowledge with us... It's amazing to me to see my current favourite cheese so well explained by an expert like you! Just a world class job...

[@raymondrasco3388]

I enjoyed watching your video. I absolutely love blue cheese. It has such an interesting sharpness to it.

[@GiveCheeseaChance]

Me too. I love it on salads even.

[@sandrakhays]

I have enjoyed sharing my first attempt at your cambonzola recipe. It has been getting very good comments/reviews sometimes even before guests knew I had made it. One friend said, “I hate blue cheese” as she took another slice. 😃. Thanks Mary Anne

[@maryannefarah]

That’s so lovely to hear! Thank you. :-)

[@Frankie_apollo1717]

The best videos I found ! 100% from start to finish !! Well done. I subscribed.

[@GiveCheeseaChance]

Thank you for your kindness. 🙂

[@mdshawki3]

A wonderful piece of art with the most beautiful touches God bless your hands

[@GiveCheeseaChance]

Thank you! 🙂

[@oxananikoleva3744]

Доброго времени суток, Спасибо Вам огромное за рецепт, вчера пробовала этот сыр. Он восхитителен,, жаль фото не могу сюда отправить. Пришлось конечно много раз пересматривать, чтобы точно все перевести. Ну ничего. Большой привет с морозный Якутии.

[@GiveCheeseaChance]

Hello I translated your comment from Russian to English. It reads... "Good day, Thank you very much for the recipe, I tried this cheese yesterday. It's amazing, sorry I can't send the photo here. Of course, I had to revise it many times to translate everything accurately. That is OK. Greetings from frosty Yakutia.". My answer: I am so glad you tried the recipe! Every time you make it, you will learn how to "read the cheese". You'll be able to judge the softness, ripeness and when it is ready to eat. Good luck and thanks for watching our videos!

[@Лимпопо-ц3ф]

Привет из Тульской области. Прямо сейчас делаю этот сыр из козьего молока впервые. Очень волнительно :) Спасибо автору за этот рецепт, смотрела без перевода, но мне все понятно, т.к. варю сыры 2 года, уже знакома с основными принципами сыроделия. Буду осваивать и другие сыры на вашем канале

[@GiveCheeseaChance]

Как замечательно! Спасибо, что сообщили. Желаю тебе больших успехов!

[@rebeccanoble9787]

Good Morning, Marianne! Wanted to let you know my progress. Just salted the Cambozola about an hour ago. Thanks for reaching out with the suggestion to eliminate the cream. I took your suggestion and read on the NECSC website that if you heat the cream to 100*F before making the cheese...it helps incorporate it better. I skimmed 8 cups of cream from 4 gallons of raw milk, I used the skim from two gallons for other things, and heated just the cream to 100*F. then combined it with the skim from the 2 gallons for the make and lo and behold it worked! It was a bit of work, but all the cream stayed in the curds instead of going out with the whey. I love these small successes! It was a tricky make and not my favorite thing to get up 5 times in the night to flip...but I think it will all be worth it. Thanks again!! Rebecca

[@GiveCheeseaChance]

I am so glad it worked Rebecca! I have learned to always start cheesemaking projects in the morning for that very same reason you experienced--I don't want to stay up all night. The first few flips are the most important, and the later flips can wait until morning!

[@rebeccanoble9787]

@@GiveCheeseaChance Me, too!! Its looking pretty beautiful, even though its just Day 4. I will take your tip on early flipping and try to not be so precise!! I thank you again for your hard work in making these videos. You are really special! Rebecca

[@GiveCheeseaChance]

@@rebeccanoble9787 You are special too! High five to my fellow home cheesemaker!

[@TheBobelly628]

Thank you for the video and recipe! I made this cheese and instead of following your instructions of using a cloth to apply the Pen Can. I sprayed it on. After almost 7-10 days no white mold and the blue was starting to show through. So I then added the Pen C using a cloth as instructed. Well… a few weeks later despite it being green and white I decided to taste it and it is DELICIOUS!!! It tastes like a cheddar with a hint of blue because it’s not completely soft. Thanks again! Next time I will completely follow your instructions 😁.

[@maryannefarah4367]

I really enjoyed reading your comment. I’m glad it was still tasty! Each mistake we make really instills in us the importance of a particular technique. :-)

[@khaledbassiouny3261]

I really enjoyed it Marian. the way you are doing it and enjoying it is mouth watering. Thank you very much 👏👏👏

[@GiveCheeseaChance]

My pleasure. I am glad you enjoyed it.

[@mouradbouhafa7302]

Thank you for adding translation to your channel, this made me very happy

[@rubymemphis64]

Great tip about using the white mold solution!

[@ZenaHerbert]

Thank you for this tutorial. On my first attempt at blue cheese I didn't dry the curd enough and the rind slipped, it was way too wet. I scooped it up and aged it. It made a super blue cream cheese. I learned why it slipped from your video today.

[@GiveCheeseaChance]

That's great. We are always learning. There are a few causes of slip skin, but for me, drying the cheese surfaces really helped.

[@angelbreaker3244]

So thankful for all your efforts that univers blessings you!!! So thanks

[@rolandofuret2658]

Bravo Marian, yet another beautiful video tutorial about a delicious cheese. Wonderful thing. Cheers

[@GiveCheeseaChance]

Glad you enjoyed it!

[@bendolby]

Excellent and very informative video

[@GiveCheeseaChance]

Glad it was helpful!

[@Metrafann_railfan_427]

Fantastic ! I am a beginner in cheese making so I am starting with a camembert style first and then will try your recipe for this awesome Cambozola. Thanks you ! Eric

[@GiveCheeseaChance]

Good luck on your cheese journey!

[@expatinthailand9824]

This is the blue I have been looking for. What a beautiful cheese. I will be making (at least attempting) it soon.

[@GiveCheeseaChance]

That's great! It is truly delicious.

[@expatinthailand9824]

@@GiveCheeseaChance Why haven't you posted any new videos recently? I find your videos very informative with better instructions than some of the other cheese making channels. By the way, my Cambazola is on day 1. I flipped it five times and it is late now so it will keep draining over night. I will follow your timeline so I can try to achieve the same amazing results you had in your video.

[@GiveCheeseaChance]

@@expatinthailand9824 I enjoy making cheese videos. As you know, cheese is a very SLOW food. I want to perfect each recipe and learn tips and tricks before I post it. This means that I make a cheese, wait a few months for it to mature, evaluate the cheese and then remake the recipe over and over. I am presently working on several recipes--Swiss, Stilton and a camembert-style cheese called "Frost in Mountains". Stay tuned!

[@GiveCheeseaChance]

@@expatinthailand9824 Be sure to post photos of your cambozola when you eventually cut into it!

[@expatinthailand9824]

@@GiveCheeseaChance I don't think can put photos in Facebook comments. Do you have a Facebook page?

[@achourtamaguelt139]

Wow. Mary Anne. You are the best. Thank you

[@GiveCheeseaChance]

Thank you Achour! Please try this and let me know how it goes.

[@achourtamaguelt139]

@@GiveCheeseaChance it's planned, I'll go get some milk as soon as possible. moreover I have confidence because I have tried many of your recipes. Thank you.

[@GiveCheeseaChance]

@@achourtamaguelt139 Wonderful!

[@RosieGoat100]

You get all giggly and excited when cutting into the cheese --- just like I do! I am going to have to try this with my goat's milk. I love the Camembert - turns out good with goat milk.

[@GiveCheeseaChance]

I don't think I have ever seen Cambozola made with goats' milk. You will be the first to create it!

[@GiveCheeseaChance]

Yes, I get totally excited (and even nervous) cutting open a new cheese.

[@paulanderson7796]

Thank you as well for the gentle editing. None of the rushed and nauseating jump cuts that seem to be so popular these days.

[@GiveCheeseaChance]

I feel the same; so many videos are edited to make you feel like you are buzzed on triple espresso. 🙂

[@paulanderson7796]

@@GiveCheeseaChance If you can handle it, search KZbin for Brian MacDuff "How To Jump Cut Like a Pro". I honestly thought the first part was a how not to do it example. I was wrong.

[@GiveCheeseaChance]

@@paulanderson7796 I just watched it. Learned something new!

[@paulanderson7796]

@@GiveCheeseaChance Ghastly, isn't it? I can't abide anything edited in that manner at all.

[@mdshawki3]

You have high skills in cheese making. I congratulate you on your works and consider them practical lessons for those interested in this field

[@GiveCheeseaChance]

Well thank you, I appreciate your comment! It is fun to share info--we all win!

[@banoona2010]

بصراحه كلما اشاهد فديواتك الرائعه والجبن الجميل والذيذ اشعر بالجوع.فانا احب الجبن كثيرا جدا.شكرا

[@GiveCheeseaChance]

أتمنى أن أشارك!

[@mouradbouhafa7302]

Excellent work, thanks for all the information, your follower from Morocco 🇲🇦

[@GiveCheeseaChance]

Hello Mourad, Greetings from Canada!

[@mouradbouhafa7302]

@@GiveCheeseaChance Mutual greetings from Morocco

[@jimyoung5152]

Thank you! I've made Cambozola a few times and you have some different techniques but I love your results. I'm making more tomorrow and will watch your video again.

[@GiveCheeseaChance]

Cool. Good luck!

[@hoko70]

Hallo Mary Anne, ich interessiere mich sehr für die Käse Herstellung und schaue mir deine Videos äußerst gerne an! Du machst das wirklich ganz toll. Mach gerne weiter! Ich werde versuchen es bald mal nach zu machen! Viele Grüße aus Verl 😊

[@maryannefarah4367]

I am so glad you are enjoying the videos! Please share with your friends. Greetings from Canada!

[@МаринаВильчинская-ю5з]

Большое спасибо❤

[@ginabisaillon2894]

Used to buy it at Costco all the time but now I've moved away. So I'm glad I will be able to make it I miss it so much!

[@GiveCheeseaChance]

Wonderful news. You now have the power! 🙂

[@mdshawki3]

Good job it’s amazing

[@fincarosa6767]

Beautiful cheese!! I must try this one!

[@GiveCheeseaChance]

You should!

[@MaryaMirra]

Какая вы классная! Я в восторге от вашей подачи рецепта. Спасибо большое!

[@GiveCheeseaChance]

Я так рада, что вам понравилось. Приятного вам сыроварения!

[@roselynsimon1389]

Just amazing

[@rubymemphis64]

Ok I'm watching this again and another great tip about "slip skin" I've had that problem before and couldn't figure out why it happened.

[@annmacbride3100]

Made this..the smaller cheese rounds ripened faster than the big one. Turned out perfect...nice and creamy and bluey tasting.

[@GiveCheeseaChance]

I am glad it worked out for you! 🙂 I wish I could see pictures of your cheeses!

[@annmacbride3100]

Not sure how to get that to you...oh..and made this from raw milk.

[@GiveCheeseaChance]

@@annmacbride3100 Do you belong to any cheesemaking Facebook groups where people post pictures of their cheeses? I belong to "How to Make Cheese" and "Cheese Making for Beginners" and "Cheese From Scratch" etc. on Facebook. Try to join if you are not already in those groups and post your photos. Raw milk? Cool!

[@annmacbride3100]

@@GiveCheeseaChance I just found you on FB..and hit the follow button. Will send you a picture tonight.

[@GiveCheeseaChance]

@@annmacbride3100 You found me on Facebook, not KZbin?

[@suzannestack7784]

I will definitely try this. Thank you

[@GiveCheeseaChance]

Suzanne, I really hope you do. It is so much fun to make.

[@suzannestack7784]

Have 3 going. Blue starting to show. Is there somewhere I could share the pictures?

[@GiveCheeseaChance]

@@suzannestack7784 I do not think KZbin allows for videos to be shared, but if you join Facebook cheesemaking groups such as "Learn to Make Cheese" or "Cheesemaking Recipes" you can share pics that way.

[@iwonacharleson7071]

Thank you for the recipe, I've made my first cambozola a few weeks ago and tried if yesterday, its delicious!

[@GiveCheeseaChance]

Wonderful! 🙂

[@sylvaingagnon9271]

WOW! Very interesting. Thanks for sharing your passion. Question : MM100 and LHo57, can i find this in canada or equivalence?

[@GiveCheeseaChance]

So sorry for the delay in responding. I did not see this message! Yes you can find the ingredients in Canada. Check out Glengarry Cheesemaking Supply on the web. You may have to look for LM057 (instead of LH057). MM100 is very easy to locate at a cheese supply distributor.

[@enriqueclavijo8332]

Awesome, congratulations, I Will also try your way, thanks

[@TheEurokrafts]

Yummy. My favorite cheese.

[@GiveCheeseaChance]

Me too!

[@oliviasjodin4549]

Hello Mary Anne! Thank you for your wonderful videos. I have followed your recipes, with a humongous 1.5 kg triple cream growing a white fuzzy coat in the cheese cave. But the cambozola seems to be trickier: the white mold has had trouble to properly grow on the cheese surface and instead blue roqueforti has begun to appear on the surface. Do you or anyone in the comments know how to perhaps turn the tide back to favor the white mold growth?

[@maryannefarah4367]

Hi! It has happened to me a few times. Just keep going. It seems that the blue mold spores that you’ve added to the interior of your cheese have been drawn out to the sides perhaps as moisture was draining away. If there is substantial white mold on the surface however, there is a little battle (competition) between the blue and white molds, and often the white mold will overtake the blue if the blue has not got too far over the surface. If the white mold is not growing well, however, I would look at increasing the humidity in your ripening box. Lastly, if it’s too late, and the blue mold has overtaken the surface of the cheese, don’t worry you’ll still have an edible cheese, it just won’t be white on the exterior.

[@b1lc1s]

Excited to find this site and all this know-how. Thrilling to watch too. The only thing is the first portion of the flipping of the curds in the form. The problem is; how do the curds stay in the form as it is 'flipped' to the other side? Mine simply falls apart and must be reformed after being flipped. Do I miss the trick with the 'flipping' or is it understood that the curds must be reshaped in the form after each the first few 'flippings'? That would seem not so...

[@GiveCheeseaChance]

You have to get the knack for it. I find you can't be too slow with the flip or the curds roll around in the cylindrical form.

[@b1lc1s]

@@GiveCheeseaChance How right you are! I did what you said - made it a quick and smooth as possible flip. We now have a nice large round of cheese - aging! Thanks!!

[@rebelcolorist]

Hi!! I was wondering if I could use the whipping cream from Harmony Farms instead of the Lactantia? I just want to keep my cheeses additive-free... Cheers!

[@GiveCheeseaChance]

Yes, I think you can.

[@amichaishaul284]

Thank you very much

[@GiveCheeseaChance]

You are welcome

[@ladyjubgang]

Looks so amazing ❤❤❤❤

[@nevillemcnaughton6306]

Nice work

[@GiveCheeseaChance]

Thanks, Neville!

[@sergeylebedev3215]

Hello. Thank you for the cheese recipe. I've been wanting to cook it for a long time. Could you tell me, can I add PC and GEO immediately to the milk, as in the preparation of camembert, or is it important to apply the suspension to the surface? thanks

[@GiveCheeseaChance]

Hello Sergey, You can't add PC and GEO directly to the milk.The reason is.... in order for the blue to grow inside the cracks inside the cheese, we need air pockets. If the PC is there first, the PC can fill those air pockets before the blue has a chance to grow. I have seen it. So we separate the two--encouraging the blue to grow in one area only and the white mold to grow in another area only.

[@sergeylebedev3215]

@@GiveCheeseaChance thank you. But without waiting for an answer, I already added PC and GEO directly to milk, having read it in Mary Karlin's book. Now it's too late to change anything. Let's see what happens😀

[@GiveCheeseaChance]

@@sergeylebedev3215 OK, let's seeI 🙂

[@hunting.egypt964]

I learned a lot from you thanks

[@bubblegumplastic]

I enjoyed this video so much! I've been enjoying several of your videos, thank you for your clear instructions I was wondering if you perhaps know how to make a Saint Agur style cheese? I've been trying to figure it out but I'm not sure which part of the creation process sets it apart from a Cambozola style cheese. The ingredients and ripening process appear to be pretty similar, but the cheeses are so different

[@GiveCheeseaChance]

I haven’t made that St Agur exactly yet. Have you tried to make a triple cream cheese yet?

[@elliehaimsohn7441]

Thanks!

[@GiveCheeseaChance]

Hello Ellie, I want to say a genuine THANK YOU for your donation. This is a very first for me, no-one has ever done so before so it is particularly meaningful that you made this kind gesture. How very thoughtful!

[@grahampierce2502]

fabulous!! is there a way to download or print your recipe ? .

[@GiveCheeseaChance]

Sorry, you will just have to make notes from the video.

[@Piesandpaints]

Hi Mary Anne, I am very much a beginner at cheesemaking. I am trying this beautiful cheese, and have come across a little issue. My Ph after the flipping process has only gone down a little bit! It was 6.7 yesterday, and this morning it was 6.4. Any advice would be so welcome! I am flipping a couple more times, and adding weight to attempt to expel more of the whey as the curds are still wet and crumbly. You are awesome by the way!

[@GiveCheeseaChance]

It sounds like your culture might be dead. The bacteria are not working to convert the lactose to lactic acid, so the pH in your milk / curd is not changing. Can you check your culture's expiry date? Was your culture heated too much so that the bacteria died somehow?

[@GiveCheeseaChance]

And you are awesome too, for trying to make cheese! Way to go!

[@madelainewesterfieldmcguff2838]

Hi! I am new to cheesemaking and have really enjoyed your videos. I don’t have a basement and I live in the south so finding a cool place is not so easy. I was considering using a wine fridge but I do want to make multiple types of cheeses. Would they be OK aging in the same place? For example, I currently have a cheddar aging but I really want to try brie. Could I age them in the same wine fridge?

[@maryannefarah4367]

Hello Madelaine, if you age those two cheeses in the same location there will likely be cross contamination, which is why separate ripening boxes should be used.

[@ginabisaillon2894]

Mary Anne, have you tried piercing from the top and bottom instead of the perimeter?

[@GiveCheeseaChance]

You certainly can, but I like the look of the blue in horizontal lines.

[@chrism.8105]

The Pen Rof you added in the layers of curds - what was that packet? how much do you want to use? best way to source? Thank you for your great videos/

[@GiveCheeseaChance]

Hello, I had a tiny ziplock bag of penicillium roqueforti spores left from a previous bag in this video, but I can advise you that this product here will work just fine... cheesemaking.com/products/pencillium-roqueforti-lyopro

[@chrism.8105]

Thank you!@@GiveCheeseaChance

[@SirMouselot]

❤Thank you for sharing your wonderful knowledge with us ❤Please teach us how to make Pecorino Romano cheese❤

[@GiveCheeseaChance]

I love that cheese. Thanks for the suggestion!

[@SamayoaMoran]

Thank you very much for the videos. I am a faithful follower who greets you from Mexico. I have a question: Every time you use dairy cultures, I see that you extract them from a large bag. do you use a bag for various manufactures of cheese? If this is correct, how do you recommend us to preserve our crops? I will be very happy if you could help me and I will continue making your recipes. With love, your most faithful follower greets you 🇲🇽🥰🧀

[@GiveCheeseaChance]

Hello Luis, greetings back from Canada. Mexico is beautiful! Regarding your question... yes, I use bacterial cultures that are in bags which I keep tightly closed in my freezer and they last a long time (even beyond their expiry date, for home cheesemaking it is OK). I pay particular attention to not cross contaminate the individual bags. The cultures I chose depend on what cheese I want to make. Sometimes there are substitutions that can be made though, but it depends on what the bacteria is meant to do. I purchase my cultures from various distributors (Glengarry Cheese Supply in Ontario, for example) and they in turn, purchase them in bulk from manufacturers in France, Italy, etc. I hope this helps.

[@heathermacdonald389]

Looks delicious!! Thank you ❤ Just one question please - I am in Australia and wondering is there an alternative to LH057 I can use?

[@GiveCheeseaChance]

It may be called LM057. You are looking for a culture with a bacteria called LEUCONOSTOC MESENTEROIDES.

[@heathermacdonald389]

@GiveCheeseaChance great! Found it in Brisbane! Thank you very much 😊 Also, if I was wanting to half the recipe would I keep all measurements the same (cultures/molds/calcium Chloride/ rennet) and just half the milk and cream?

[@GiveCheeseaChance]

@@heathermacdonald389 You can certainly halve the recipe. You should halve all the ingredients, but keep all the timings the same, more or less.

[@heathermacdonald389]

@GiveCheeseaChance awesome! Thank you! Looking forward to making your Cambazola!!! 😍 just one more question! Can I use single strength rennet? ( are you able to just double the portion to equal double strength rennet, 1/4 t double strength rennet = 1/2 t single strength rennet usage )

[@thewintergardener2873]

I looked all over online to try and find a way to order the Leuconostocs mesenteroides ---- I couldn't find anything.... Is it sold under a different name?

[@GiveCheeseaChance]

It may be sold as LM057. Here’s a link… glengarrycheesemaking.on.ca/search?q=Leuconostoc+

[@thewintergardener2873]

@@GiveCheeseaChance Thank you so much!

[@paulanderson7796]

I find all your videos fascinating. Cambozola isn't a favourite of mine, the flavour isn't 'blue' enough for me. Your Roquefort though - different world. Super strong.

[@GiveCheeseaChance]

Thank you! It really was incredible. I wish viewers could reach in and taste too!

[@expatinthailand9824]

Any place top download the recipe or do I need to transcribe from your video?

[@GiveCheeseaChance]

You'll have to make notes from the video.

[@aekmkh4986]

Hi I think that the addition of geotrichum is done at the start of the preparation with the ferments because geotrichum acts on the heart of the cheese unlike penicelium which takes care of the rind what did you say ma'am

[@suzannestack7784]

I have 2 rennets in my fridge. The first is single strength and the second does not specify. Since I don't have" double" strength what should I do? Is there a way to test my second rennet to figure out if it's single strength?

[@GiveCheeseaChance]

Easy, just use double the amount of your single strength rennet. Regarding your other rennet without a label, contact the manufacturer. Or... are you referring to the rennet pills? I love those!

[@suzannestack7784]

@@GiveCheeseaChance I did as you suggested. I looked up the manufacturer. They mostly sell kits so it hadn't occurred to them that we need to know. I suggested that on their next label run I'd like to see that information added please. For now it may help their clients if they could add it to their website. Turned out it too was single strength. ( they too had to go ask).

[@GiveCheeseaChance]

@@suzannestack7784That's interesting. Good thing you gave them your feedback. Hopefully they will add that info to their labels.

[@sandytalic7891]

Thanks a lot , can you make for us Akkawi cheese or if you can Czech Akkawi cheese please ?

[@GiveCheeseaChance]

I will try, but I think I will make a video about halloumi first in 2023. Hope that is OK.

[@sandytalic7891]

@@GiveCheeseaChance 🌹

[@rebeccanoble9787]

Greetings, again, Marianne...looks like you have created another winner! I can''t wait to try this recipe. I use raw Holstein milk, and whenever I add extra cream to my "bloomies" it doesn't incorporate into the milk. Usually ends up in the whey. So frustrating! I have tried top-stirring it into the milk before adding the rennet. I use Penicillium Candidum VB, which is a strain for high-cream cheeses. I even add Calcium Chloride, which I heard helps with incorporating the cream into the milk. To no avail! I would appreciate any advice you could give me on this, because I want a success with this cheese!! Thanks sooo much for your response...Rebecca Noble

[@GiveCheeseaChance]

Hi Rebecca, I tried to show in this video that a lot of the butterfat stays separate from the milk in the pot but the cheese still works out great! I have even done this recipe just with milk (no whipping cream added) before and it works fine, it is just not as luscious a cheese at the end. One thing you can try is to heat the cream and the milk in separate pots at the beginning. I saw this advice on the New England Cheesemaking web site, although I haven't done it myself.

[@rebeccanoble9787]

@@GiveCheeseaChance That is very good advice...I am going to try this for sure. I have been trying to make good use of that extra cream on the whey by turning it into creme fresh...I let it sit on the counter for a day and voila! It thickens into a lovely, thickened, slightly soured cream. But I would really like it in the cheese!! Thanks again for your usual, timely response. Have a lovely rest of your day!

[@GiveCheeseaChance]

Rebecca, I have made this cheese with just milk before and it is also very good. Why don't you try that? It won't be as creamy but it is still so delicious.

[@cydrych]

I’m new to cheese making and was wondering what your thoughts are about putting bacon into a homemade cheddar. I was thinking that if I make sure the fat is completely rendered and the bacon is crispy I could milk it in just before the cheddaring process. Or do you think it would be better to wait until just before pressing? Once a cured bacon is cooked and vacuum sealed it is shelf stable so I don’t see spoilage being an issue if I vac seal the cheese for aging. But being new I’m just looking for opinions from people with cheese making experience in case I am missing something. Any thoughts would be greatly appreciated.

[@GiveCheeseaChance]

Honestly, I am a bit of a purist so I wouldn't do it. I just don't like the idea of mixing processed meat into a cheese. I occasionally see other people try it but it is just not my thing. Sorry.

[@cydrych]

@@GiveCheeseaChance thanks for the reply.

[@vmitchinson]

Because I can not find unhomodgined milk I am wondering if adding whipping cream to skim milk would work?

[@GiveCheeseaChance]

I've never done that and can't promise if would be any good. You have to find out about the milk you have access to to learn if it is good for cheesemaking. You don't want it to be ultra high-heat pasteurized or it won't make good cheese, regardless of the fat content. You may have to try a small batch and just see. I have had to do many experiments like this before.

[@joker-ob8gg]

I like your recipes but I would like to know if it's possible How to refine a cheese at home like for people who don't have a cold room ? ;)

[@maryannefarah4367]

Great question. When I first started cheesemaking at home, I had a small (tiny) fridge that had an adjustable thermostat and I put it up to 8 degrees Celsius and it worked well enough.

[@stephenthudium7228]

Leuconostoc Mesenteroides is hard to find and expensive. Can 1/2 cup of kefir be used instead, which has Leuconostoc Mesenteroides as one of its constituent cultures?

[@GiveCheeseaChance]

Sorry, I have not used Kefir before. LM is an optional ingredient. So leave it out and proceed.

[@stephenthudium7228]

Thanks. I love your videos... you make cheesemaking seem so exciting.@@GiveCheeseaChance

[@stephenthudium7228]

While talking to a service rep at New England Cheesemaking Supply last Thursday I mentioned your Cambozola video and that you list them on your webpage. Then yesterday, Monday, I received a newsletter from them and your video is provided in that newsletter. Coincidence?

[@GiveCheeseaChance]

@@stephenthudium7228 Ha ha ha. I think the cambazola recipe has been been shown 3-4 times in their newsletter over the last year. It seems to be a very popular cheese recipe nowadays and a lot of people are having success with it. Thanks for mentioning it to them!

[@cristinastefanescu1005]

I am planning to make this tomorrow and I was wondering what are the options if the pH is not where it is supposed to be by day 2? Thank you in advance

[@GiveCheeseaChance]

Hmmmm, I guess it depends. I would ask myself what has gone wrong? Is my bacterial culture dead? Or is it about to expire? Or should I use more culture the next time? Or, on the other hand, has it over-acidified? Should I use less culture the next time? Should I salt it earlier? As you learn, you can adjust recipes if there are problems. What makes you worried it may not be the right pH tomorrow?

[@cristinastefanescu1005]

I had nothing to worry about :) Started at 6.78 pH and ended at 4.73 :) Thank you!!!

[@GiveCheeseaChance]

@@cristinastefanescu1005 Isn't that just perfect?? Some things just work out right. :-)

[@elnakeeve5648]

I am listening 2 video to prepare before I jump into making. Whipping cream is that the same as Full cream?

[@GiveCheeseaChance]

Hi Elina. Whipping cream has at least 35% fat. Check the percent fat.

[@elnakeeve5648]

@@GiveCheeseaChance Thanks. I will check whats available in South Africa😏😊🥰🥰

[@elnakeeve5648]

What can be expected if I use heavy cream ...?? Or I must adjust the quantity and use a bit less

[@elnakeeve5648]

Where can I get a copy of recipe?? Have a blessed day

[@GiveCheeseaChance]

@@elnakeeve5648 The procedure is not typed out anywhere, although I list all the ingredients and the amounts at the beginning of the video. You could make notes from the video for the technique.

[@bezaleal]

What can be done if the acidity of the cheese is lower or higher than 4.8? And why is the level of acidity important? 💓 Thank you !!!

[@GiveCheeseaChance]

Hello, what a great question! For beginner home cheesemakers, measuring the pH (or the acidity) during cheesemaking seems bothersome. I totally get that and I don't like doing it myself. As you learn more and make more cheeses however, you will learn that the rate at which acid is developed during the cheesemaking process directly affects the cheese body and texture of your cheese. So, as you learn, you will want to aim for target levels of acidity at specific points in your procedure, and then you will get a final product of cheese more like what you buy in a cheese shop. This article explains it further...www.cdr.wisc.edu/assets/pipeline-pdfs/pipeline_2020_vol31_04.pdf

[@bezaleal]

@@GiveCheeseaChance Thank you very much for the reply. I am happy to learn something new from you in the field of cheese making.

[@sharonbromley2850]

I couldn't find anywhere in the video where you added the two candidums. Can you please advise as I have just put the cheese in the hoops and realised it hasn't been done 😔

[@maryannefarah4367]

Hello Sharon, go to the 20 minute mark. I make a solution of Geotrichum cand. and P cand. which must be applied a day after it is made.

[@sharonbromley2850]

@@maryannefarah4367 thank you so much, I hadn't got that far yet and didn't know it could be added later! 😊❤️

[@GiveCheeseaChance]

@@sharonbromley2850 My pleasure!

[@jdarwin4204]

Can I freeze this when it's ready

[@maryannefarah4367]

I would not freeze it. The texture will be ruined.

[@tooltroll]

Ok, but what if your pH is 'off' at the second measurement? Can you do anything to correct it, or just toss it in the bin?

[@GiveCheeseaChance]

You have to wait until the pH lowers to the correct number. If it doesn't ask yourself... is there something wrong with my culture (is it dead), or did I add too much/too little, etc.?

[@gaztalab]

That looks just amazing, rebecca! I´ll definetly give it a try with raw jerseys milk....just one question: what PC strain are you using for this cheese? ABL, SAM3,...? there are so many there, with different rates of growth, proteolytic and lipolytic activity, speed,..... thanks for sharing!!

[@GiveCheeseaChance]

I used ABL strain of Pen Candidum. Not sure who Rebecca is or if you meant your comment for someone else?

[@gaztalab]

@@GiveCheeseaChance thanks for your answer MARY ANNE. I just made a mistake with your name, sorry! That happens when writting to different people at the same time...LOL.

[@goldfish2379]

Love your videos! Do you have a recipe for Saint Agur?

[@GiveCheeseaChance]

No, I do not yet have a video for a blue cheese using cow's milk like St Agur, but I have made blue cheeses using cows' milk before. I'll try and work on one this year. Thanks!

[@lawrence3242]

You measured the ph and said it was fine. And gave an example of good readings. But you did not explain what a bad ready is and what we should do if the reading is not a good reading. Please give a video on hp readings and what a good reading means and what a bad reading means and how to fix the bad reading.

[@nancykaste4709]

Hello, just going to start my Camblu but at this point I have one question…Once I wrap the cheese in breathable cheese paper do I continue to flip daily?

[@nancykaste4709]

Also, through out the entire aging process of 4-6 weeks, do I keep the box top askew and at 90% humidity and 50°F? I was hoping to use a small refrigerator but, wasn’t sure about the box top open and air circulation needed that you mentioned in the beginning steps. Thank you!

[@GiveCheeseaChance]

You don't have to flip as often. Every few days is fine. Also, you do not HAVE to wrap in cheese paper, but it is great to be able to give them away to friends when they are wrapped. You want the coats to be mostly fully covered before wrapping. Sometimes I don't wrap at all but then I have to keep flipping the cheese so the white mould doesn't grow into the matts.

[@GiveCheeseaChance]

@@nancykaste4709 Air circulation is good for a cheese, so yes leave the box slightly ajar with high humidity inside the box and 50F. At that temp., the cheese will continue to mature. If you would put it at a much cooler and drier environment (your regular fridge), it will really slow down the maturation rate of the cheese too much. Keep checking your cheese daily and if it is too dry, close the lid totally and even add a damp paper towel inside the box to increase humidity. These things have to be monitored. I hope this helps.

[@nancykaste4709]

Thank you so much, Mary Anne!! This helps me a lot and gives me confidence! I am having a blast trying this cheese and your video is WONDERFUL!!!😃👍🏻

[@GiveCheeseaChance]

@@nancykaste4709 Awww, so sweet of you to say, Nancy. Thank you! You CAN do this! Go forth and make cheese! 🙂

[@melissaivanhoe]

Once your milk is heated, cultures added and you leave it sit for 1 hour do you maintain your milk temperature at 30 or do you just leave it to drop gradually and it’s not heated again?

[@GiveCheeseaChance]

I find the milk holds its temperature for a long time and usually I do not need to reheat unless it is a particularly cold day. The bacteria you add work well in a temperature range, not just at a specific temperature, so even if the temperature falls a couple of degrees, the bacteria are still multiplying and producing acid. But you can keep an eye on the temperature of your milk. If you see the temperature is dropping 5 degrees (for example), then sure, you can turn the heat on for a few seconds.

[@melissaivanhoe]

Thanks. Do you use a double boiler? Perhaps that’s why it holds its temperature. Loving your easy to follow recipes.

[@maryannefarah4367]

Hi again, Melissa. I have never used a double boiler, although I know some cheesemakers do. I check the temperature occasionally and I find the milk often holds its temperature well. I have to be careful with cheddar though, as it is particularly important for the curds to be warm when they are put into the forms, otherwise they don’t knit well.

[@amine2x]

parfait !

[@Celticcowboy]

What should the humidity be ?

[@maryannefarah4367]

Keep the humidity high-90-95% if you want the white mould to grow well.

[@eacollado]

Where can we purchase LH057 Leuconostoc Mesenteroides?

[@GiveCheeseaChance]

Look for LM057 instead. I ordered that from Glengarry Cheese Supply in Canada.

[@-a13x-75]

Why can’t you poke the holes from the top so that gravity isn’t closing them off? Then you could make many thin holes

[@GiveCheeseaChance]

You can certainly poke holes from the top if you want to, but I don't like the look of it on the outside or the inside when you cut it open. I like the top to be smooth and pristine when I serve it. Secondly the white mycelium won't be affected by gravity in this case; it will cover the holes you poke regardless of where you make them. But go ahead and try one with holes pocked on the top.

[@CathyBerger]

Do yo have a link for the ph meter?

[@GiveCheeseaChance]

Here is a link to the pH meter I used in this video (you may have to copy and paste). hannacan.com/brands/foodcare/cheese-ph-tester

[@datejust520]

It's very beautiful, it's amazing👏👏, I love making cheese😍, I wish I was close to you and we make cheese together, I share cheese recipes. ❤️❤️

[@GiveCheeseaChance]

Hello Arka, I also love making cheese. Why doesn't everyone? Let's encourage others to try this exciting and rewarding hobby! What cheese do you make? Please share your recipes!

[@ginabisaillon2894]

I presume when you say wrap and age for four weeks you mean I should put them back in their ripening box, right?

[@MohamedFarawi-yd5hj]

Good morning can you make AKAWIE Cheese

[@GiveCheeseaChance]

Perhaps in 2024, but I cannot this year as I already have a plan for 2023. So sorry! But you are not the first person to ask about this cheese. It is well loved! Thanks for your comment though!

[@polemeros]

Well, it's certainly clear why Cambozola is so expensive! Very labor and time intensive.

[@GiveCheeseaChance]

Agreed. Even if you don't make the cheese yourself, watching cheesemaking videos makes you know why a small piece of cheese is $12!

[@angelbreaker3244]

Do you have good health? Why you don't up load more videoa? Hope everything growing in the good way!!!

[@GiveCheeseaChance]

Hello Angel, thank you so much for your concern. I am perfectly fine, but I have been so very busy lately that it has been hard to make more videos. However, I just released one today (on how to make a triple cream cheese) which took me months to do. I hope you will watch it and let me know your thoughts.

[@angelbreaker3244]

@@GiveCheeseaChance so thanks!! So great that you feel well and happy!!! Just you upload i will see!!!@

[@tareqzeidalkilani949]

you are a treasure Mary Anne, come to Nablus and make miracles with the brilliant milks there.

[@GiveCheeseaChance]

I really wish I could come to Nablus. It is not easy to get there unfortunately. By the way, have you tried making my Nabulsi cheese recipe?

[@tareqzeidalkilani949]

@@GiveCheeseaChance I did, .... it was... edible! (I made the common beginner mistakes), but it was delicious fried.

[@GiveCheeseaChance]

@@tareqzeidalkilani949 Wonderful!

[@carolrobmcdowell5920]

So most of us dont have access to unhomogonized milk sadly so not likely going to try this

[@lisailiff6724]

Hi there, can you make this with raw goat milk?

[@GiveCheeseaChance]

I have made camembert with goat milk before, but I have not made cambozola with goat's milk. You might be the first one to do it, if you try to, you'd create something new!

[@lisailiff6724]

Well that sounds scary! Lol😅 I’m just starting out on the cheese journey but cambozola is one of my favorite cheeses, I’ll see what I can find out there. When my girls freshen I think I might give it a try. 😬 Thank you for replying! 😀

[@GiveCheeseaChance]

@@lisailiff6724 Lucky you that you have goats. Do you ever make labneh with your goat milk? I was raised on the stuff.

[@lisailiff6724]

@@GiveCheeseaChance sorry just saw this reply. 😬 I have not made that. I really have only made the easy stuff lol. Chèvre of course, Ricotta, some sort of quick velveeta style. I’ve done yogurt caramel and cajeta. I absolutely love my goats milk! Time to learn some new stuff lol

[@GiveCheeseaChance]

@@lisailiff6724 Labneh is very, very easy, I promise. Based on what you listed above, labneh would be a cinch for you. I would love you to give it a try. (The salt is important.) Check out this video: kzbin.info/www/bejne/iXndn2qAnKhjr5o

[@DanteRising]

Who even knew cheese is at war with itself....

[@raymondrasco3388]

Don't throw the wye away. Save it until you have 6 gallons and make moonshine.

[@GiveCheeseaChance]

Is that really a thing???

[@raymondrasco3388]

@@GiveCheeseaChance yes watched it on moonshiners. They made a 10 gallon run with fermented wye.

[@GiveCheeseaChance]

@@raymondrasco3388 That is really incredible!

[@alaingattelet7833]

You should make Ricotta whit the liquid drain rather to through it into the sink.

[@GiveCheeseaChance]

I often do, but it is a lot of work on a day that includes filming.