Making CamBlue Cheese

CamBlue is a rather modern style of cheese. This recipe is a great opportunity to experience making a hybrid cheese by combining two separate styles, Camembert with a mushroomy rind and soft paste with the added flavour from a mild Blue Cheese inside. The Blue simply melts into the creamy Camembert when this cheese is ripe.
Original recipe; cheesemaking.com/products/cam...
Ingredients
• 8 litres (8.45 quarts) whole Cow's milk
• 350 ml (12 fl oz) Heavy Cream
• 1/4 teaspoon Flora Danica Aromatic Mesophilic culture
• 1/32 teaspoon Penicilium Roqueforti mould
• 1/4 teaspoon (1.25ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/4 teaspoon (1.25ml) Liquid Rennet diluted in 1/4 cup cool non-
chlorinated water
• 1/8 teaspoon Penicillium Candidum
• 1/32 teaspoon Geotrichum Candidum
• Non-iodised Salt
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[@san7843]

Honestly I don't even know whether I'll be able to make proper cheese ever but I still binge watch videos on this channel whenever I get time, they are oddly satisfying, so calming 😍 my whole family now know you by the name- Cheese grandpa 😅 Thanks for the lovely videos!

[@spencerkalp3417]

I’m not going to lie, I honestly don’t know a cheese making channel has got 135 thousand subscribers, but you absolutely deserve it.

[@vaazig]

270k

[@elizabethhefley4277]

Those look amazing and a very interesting process for getting 2 different but somewhat similar cheeses. Looking forward to the taste testing video!!!😃

[@TedBackus]

i love cheese making SO much. even when i was a kid, i think i saw an episode on Mr Roger or something, & since then its been love for the Queso.

[@peglamphier4745]

I made the petit bleu and it was spectacular--took it to a party and people went wild for it. So I'm anxious to try this bleu. Thanks Gavin!

[@Koubiak]

I thoroughly enjoy your channel, Gavin. Thank you for everything you do, it's very inspiring for the beginner cheesemaker that I am :)

[@tastuia]

i love cheese and your videos too

[@ahmedeldidi861]

Perfect thank you so mush M Cavin I love all your videos Emmy eldidi 👍👌👏

[@ahmedeldidi861]

M Gavin

[@barwakolor2248]

Dobra robota. Pozdrawiam z Polski. SUPER!

[@mrperson5443]

Great! I was just about to ask about CamBlu on Ask The Cheeseman!

[@Edu_RJR]

they look great! I wouldn't be so patient and would be tasting them every step of the way haha

[@falconsinput2226]

What a beautiful cheese this is Gav.👍🍺

[@GavinWebber]

Thank you! Cheers!

[@aga5897]

Nice idea(s). Hope it works out OK !

[@gardiaedwards7505]

Yummy

[@peoplethesedaysberetarded]

Gavin ... 2.5 cm is very nearly one inch, not half an inch, right? (2.54cm->1in is what I remember.)

[@scottyplug]

After my abject Stilton Christmas failure, I'm super anxious to see how these turn out.

[@RSBellach]

Fascinating video and unique cheese! However I am confused as to the total amount of P. Rockforti you use. You say 1/64th but the you use this amount each time you add another layer over 4 cheese rounds. So how many layers did you add this amount to? Looked like 6 times... so is the total amount of P.R. 1/64 x 6 = 6/64 or 1/8 + 1/32 or about 1/10th of a tsp?

[@yy7362]

🧀💕💕

[@jaypee9569]

Hi Gavin, just wondering which type of Penicillium Roqueforti you are using? Seems like there is a choice of PV, PJ, PS, PA. great video as always.

[@docclabo6350]

Hi Gavin, I've been hoping you'd do a video on this cheese for some time. Thanks! Do you think that the white mold would have an easier time of it if you wiped the blue mold off the outside of the cheeses with either vinegar or brine before spraying with white mold?

[@generatelle4560]

Greetings sir, I was wondering how you get the milk to maintain the 32c/90f temperature? The temperature always climes another 8-10 degrees and sits there. Will this temp climb damaging to the cultures? Thank you for the wonderful videos.

[@gromit9322]

Hi Gav I have feeling that the salt concentration was too high for the P.Candidum, maybe wiping down the outside removing the blue and then spraying, just a thought.

[@bobriemersma]

I couldn't help but imagine some sort of "coring tool" like a cylinder of sheet metal maybe 6 to 10 inches long, with a pushrod for cleaning out the cored bits of cheese. The diameter might be critical though, I couldn't say. But hey, cored bits = snacks.

[@robdude1969]

Cambazola? I cannot wait to try this recipe!

[@catzkeet4860]

Shouldn’t it be camembleu?

[@juanavilladagallego1525]

hi Gavin, yesterday i did dble brie,you say that it has to be between 6 to 8 degrees i belive, the only problem is that i only have 1 small cheese cave and it is full of cheeses that are on 12 degrees of temperature, what can i do????

[@Melissa0774]

How much money would you sell one of those blocks of cheese for, if you were selling it, considering how long it took you to make it?

[@woodesroger]

Have you ever looked at doing home made cured meats Gav?

[@OliverLewis1]

I made your camembert recipe last summer and it didn't bloom much either. I asked at a farm in Austria where they make camembert and they said to keep them moist as the humidity needs to be really high. Maybe you're leaving them to dry for too long, especially in the Australian heat? Let us know how it goes!

[@johnlord8337]

blue blue i love blue ....

[@bundesautobahn7]

Looks like a very unusual cheese that I wouldn't mind trying as someone who loves a good blue cheese. Just one thing: 2.5 cm (2.54 cm to be precise) are a full inch.

[@saverenwier]

Idea: skim the butter, melt it and put it back.

[@wannabeflutist7110]

Very nice video! I would make one comment: 2.54cm = 1 inch. Not 1/2. :-)

[@MrBilioner]

before making the curds the milk was always like 33 degrees, did you "rest" the milk when you added the solutions on a heat or did you turn off the heat? If you get me.

[@laura101cookies]

Camemblue

[@joshd2013]

Hey gav I'm working on a prototype of an adjustable curd harp when I get it done would you like one to test out I don't want money or a shout out or anything like that maybe a bit of feedback on what you liked didn't like or anything that should be changed let me know if your interested and I'll send one to you once they are ready

[@eliasrodriguez1118]

Por favor ponga subtítulos en español ayudaría mucho más

[@jaydeebaby7]

that salt looks like table salt. use larger grains they disperse better instead of staying in one spot and "ceviche"ing the curd

[@a12475]

Hes using cheese salt or non iondized

[@StreetMachine18]

im watching this instead of the super bowl half time show. haha

[@Rem694u2]

I stirred mine bottom to top for 1 minute and 1 second and it exploded. :(

[@TheIsland991]

Has anyone actually had any luck with getting the white mould growth on this recipe? Mine are looking very blue with barely any white growth. Do we actually know if this recipe works?!!

[@bobriemersma]

Have you ever totaled up the water consumption for making small-batch cheeses like this? Washing up is obviously critical and the process seems to involves quite a number of cooktops, pots, pans, thermometers, spoons, knives, cheesecloths, brines, containers, mats, boards, towels, sinks, countertops, fridges, and on and on not to mention hands. Could it be 10 measures of water per measure of milk? 20? Or even higher if relying on an automatic dishwasher? I don't mean to be critical, I'm just curious if you have ever given it any thought.

[@Gorkilein]

Why don't you add the mold to the milk in the beginning? It works perfectly. Thats the way I add it to the cheese.

[@a12475]

I think you should’ve grown the white mold then puncture it.