I made another advance into un-tested territory over the weekend with the creation of a Cambozola - or sometimes called Blue-Brie. This recipe/style combines both aspects of soft-ripend, white-mold Camembert and Roquefort/blue mold. The end result is a soft, blue cheese that is usually not as strong-flavored as many of the Blue Cheese family. While shopping at my Regional farmer's Market this Saturday, I came upon the Ithaca Milk Co. and Fingerlakes Cheese booth. So I bought a gallon of whole, un-homogenized milk plus a pint of heavy cream and hurried home to try using the newly purchased cultures necessary for these white and blue molds. This cheese came out very soft and squishy; mostly because the curds are not really heated and stirred much at all. After it drained overnight it looked like this. I'll give it about a week and then attach a new picture. Hopefully by then there will be a solid, fuzzy growth of white Penicillium candidum.
Stay Tuned, curd-nerds!
- Cheesey-boy
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