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

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Күн бұрын

Пікірлер: 34

@maryannefarah4367 Жыл бұрын

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!

@jmilkslinger Жыл бұрын

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....

@GiveCheeseaChance Жыл бұрын

@@jmilkslinger I agree; little variations can be a big deal in cheesemaking. You keep cheese-ing and I will too! 🙂

@annmacbride3100 Жыл бұрын

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.

@rachelpotter6545 Жыл бұрын

I just love love your personality.. I can't wait to start making my own cheese. Thanks for sharing with us

@tessbisschoff9244 4 ай бұрын

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

@BrandonCase Жыл бұрын

Good lord that looks amazing. Love your dedication to keeping it raw, as well! I seriously need a cow…

@hammshomestead 6 ай бұрын

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. :-)

@jmilkslinger 6 ай бұрын

Yessss!!!!

@MrLeco 11 ай бұрын

Nice!! Thabks for sharing

@NeuroPulse Жыл бұрын

What a cool family.

@papasmurf9146 Жыл бұрын

Sigh. I still need to make a blue. (Okay, throwaway comment to feed the algorithm).

@cerithevans2316 7 ай бұрын

quick question do you keep temp milk at 86 f through the process right through to separating the curds ta

@jmilkslinger 7 ай бұрын

Yep!

@cerithevans2316 6 ай бұрын

Hi My Cambozola is not showing any white mold been 4 weeks Can i re apply the white mold ??

@jmilkslinger 6 ай бұрын

Yes, absolutely! (At least I THINK so... haha!)

@iwonacharleson7071 Жыл бұрын

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' 😂

@jmilkslinger Жыл бұрын

Thank you! Three shows down, five more to go!

@lynahowells8413 Жыл бұрын

What books do you think are must haves for cheese making?

@jmilkslinger Жыл бұрын

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

@iwonacharleson7071 Жыл бұрын

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.

@jmilkslinger Жыл бұрын

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!!!

@iwonacharleson7071 Жыл бұрын

@@jmilkslinger Will do. Thank you :))

@toneandersen2944 4 ай бұрын

You tell them! God have given us hands to use! Deal with it.

@asterixky Жыл бұрын

Tell the French people they can't make cheese and sourdough at the same time. Sacre bleu, this is the end of the world.

@cerithevans2316 3 ай бұрын

Hi Me again Hi I am looking for a recipe to make a Gorgonzola Dolce A cheese that will be so creamy it will need to be scooped out to serve Hope someone has what i need cer