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!

TOOLS and EQUIPMENT
Large Cheese Mold: [ Ссылка ] (New England Cheesemaking)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
Bamboo Mats: [ Ссылка ] (Amazon)
2-Ply Cheese Wrap for white mold cheeses: [ Ссылка ] (New England Cheesemaking)
Stainless Steel Slotted Spoon: [ Ссылка ] (Amazon)

RECIPE and INGREDIENTS
Cambozola Recipe, Give Cheese A Chance: [ Ссылка ] (YouTube)
Rennet: [ Ссылка ] (New England Cheesemaking)
Penicillium Roqueforti: [ Ссылка ] (Amazon)
Penicillium Candidum: [ Ссылка ] (New England Cheesemaking)
Geotrichum Candidum: [ Ссылка ] (New England Cheesemaking)
How To Make Clabber: [ Ссылка ] (blog)
How to Make Clabber: [ Ссылка ] (YouTube)

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com

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: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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