Camblu Taste Test

look at iCard nerds today we're doing a taste test for cam blue or my version of cam blue that didn't quite work so well hopefully you'll have more success with the recipe than I did anyway I've got two boxes here in front of me one was sprayed with Penicillium candidum and geo-tracking candidum the other one is just a straight blue now I don't know why I'm touching the boxes because I have no idea which ones which and I'll show you that in a sec they look identical so what I'll do I'll get a cheese out from each box and one the other one away another one like I said not sure which ones which they both have white mold blooms on the outside even though one of them I didn't spray at all this one's bluer than this one if that makes sense now far as this one's a little bit softer this one's a bit firmer alright let's check the other side and see if that's that's the same then this one looks even whiter on this side so this one's a bit firmer they're both violent smells earthy and bluish that one smells a little bit less blue so anyway I suppose that the proof in the pudding is going to be opening them up and having a look so really I should have marked the boxes shouldn't I that in hindsight see what I'd remembered is I'd put one on one shelf on one on the other shelf in the cheese fridge and thought that I would actually remember four weeks later what the witch cheese was which and seeing they didn't develop the white mould as I kind of expected well that kind of threw that plan to the wind so what are we waiting for let's open one up so we'll open the left-hand one up or you're right and there is a little bit of blue not that much marbling we'll look at that closer and a second yes the paste is very creamy mmm oh my goodness let me just have a slice there so cuts like a fairly well-developed blue just trying to get that off you can see the blue there are blue veins through it just going to try this one mmm sharp flavor not as blue as I would like so not as much blue development even though there are heaps of the mechanical holes at wood aiming for the it didn't develop all the way through only where it was actually pierced so I didn't marble but don't get me wrong this is a beautiful cheese mmm there is a big hint of blue though it's as creamy a little bit sharp no bitterness whatsoever but yeah you the blue veins where I did pierce it has blue going all the way through which is good mmm that that one donor which one it was but that one was good mm-hmm so has a blue cheese I think it works quite well anyway I'll leave that there for a close-up let's try this one let's make sure it will cheesy bits off right here we go so this one's from the other container and there is blue mold development not so much as in marbling or anything but definitely with the veins are the blue has gone the penicillin broke fall he's gone all the way through with this one the paste is quite soft on this one softer than the other one but all those mechanical holes are still there waiting to be bursted with them with blue mold anyway let's try peace this one's easier to cut as well smells a lot bluer than the other one anyway let's try this [Music] this one's actually got a milder flavor a lot milder than this one this one's a lot stronger this one's a lot more older why well I would hope that some of the the two candidum molds actually did something somewhere to one of them this is a very creamy blue - this one's a lively very faint a little bit it's there certainly I would not scrape the mold off the cheese at all on either of them leave them as they are you need that extra flavor but that is delightful oh my goodness better than a Caesar day challenge Lisa now made it mm-hmm Klaus was so good that extra cream that I added to the recipe worked wonders really did give it a really good high fat content and hence the the beautiful creamy flavor with the the hint of blue so good I'm very happy with these even though they let me just finish my mouthful and no crackers come on on there even though uh even though that the Penicillium can did them and the Jer trike them didn't work and I didn't get the white mould on the outside definitely not disappointed with this cheese at all this is a winner there really is I'm going to have to give it a different name can't think of one just now how about you suggest a name in the comments below that would be really cool so I've got essentially two blue cheese this one's stronger this one's milder but more blue flavor so somewhere some somehow some mould works to my benefit but both very creamy that one a little bit more siddik than this one what milder hmm but yeah it's a great experiment you should try it yourself and if you do get the blue at the white mold bloom all over that's fantastic you're doing something right and I was doing something wrong anyway really cool what I'm gonna do with the other two I'm gonna leave them for another two weeks and see if that makes any difference whatsoever I really don't expect any more white mole growth to happen but I do expect a softening of the paste and maybe a little bit softening of the flavor especially on this one here I know which box it's in there so that'll be cool so I'd like to do another taste test in two weeks time we'll give away half of each of these and two friends but I think they'll really enjoy these as as soft blue cheese's very good anyway thank you for watching Kurd nerds appreciate your time as always watching these taste test videos if you'd like the kit to make this cheese then you can check out all lead cheese making kits I've got two blue cheese kits one mad Millie specialty kit which has both white and blue mold in it so that would be perfect for this and it has these molds as well also I do have a blue cheese kit you can buy additional molds over at little green workshops combo you thank you very much for watching curd nerds and I'll see you next time

Channel: Gavin Webber

Views: 14,410

Keywords: Camblue, cambozola, cambozola how to make, Mould Ripened Cheese, Camblu, cheese making, local foods, how to make cheese, gavin webber, making cheese, cheese making at home

Id: TGrnK4_kP4M

Length: 9min 27sec (567 seconds)

Published: Sun Mar 17 2019