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Curated by: Milkslinger (129 videos)
Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=YR3JwscrwiM *** 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! 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: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.