Cambozola Recipe
Homemade Cambozola Recipe (Artisan Blue‑Camembert Cheese)
On a misty British morning — the kind where the fog sits so low it feels like it’s waiting for a cup of tea — I found myself staring at a pot of warm milk and wondering whether I could create a cheese that blended two worlds.
A creamy, elegant Camembert on the outside… and a bold, blue‑veined German personality on the inside. A cheese with diplomacy, character, and just a hint of British stubbornness.
That’s how my homemade Cambozola journey began: in a quiet kitchen, with patience, curiosity, and the belief that great cheese can fix almost anything. If you want to make this artisan Cambozola at home, here’s the complete step‑by‑step recipe.
What Is Cambozola?
Cambozola is a soft‑ripened blue cheese that combines:
- the creamy texture of Camembert, and
- the blue veins of Gorgonzola.
This recipe teaches you how to make Cambozola at home, using traditional cheesemaking techniques and professional cultures.
Ingredients for Homemade Cambozola
- 4 litres whole milk (non‑UHT)
- 1/8 tsp mesophilic culture
- 1/16 tsp Penicillium candidum (white rind mould)
- 1/32 tsp Penicillium roqueforti (blue mould)
- 1 ml liquid rennet diluted in 20 ml cold water
- 1 tbsp non‑iodised salt
- Optional: sterile needles for blue‑veining
Equipment Needed
- Stainless steel pot
- Thermometer
- Camembert moulds
- Draining mats
- Maturation box
How to Make Cambozola at Home (Step‑by‑Step)
1. Heat the Milk
Warm to 32°C.
This temperature is ideal for mesophilic cultures and ensures a creamy Camembert‑style texture.
2. Add Cheesemaking Cultures
Sprinkle:
- mesophilic culture
- Penicillium candidum
- Penicillium roqueforti
Let hydrate for 2 minutes, then stir gently.
3. Add Rennet
Stir for 30 seconds.
Allow the curd to set for 60–90 minutes until you achieve a clean break.
4. Cut the Curd
Cut into 2–3 cm cubes.
This size helps retain moisture, giving Cambozola its signature creaminess.
5. Ladle into Moulds
Rest 10 minutes, then transfer curds into Camembert moulds.
Flip regularly for the first 4–5 hours.
6. Salt the Cheese
Remove from moulds and salt all sides lightly.
7. Create Blue Veins (Optional but Recommended)
After 24 hours, pierce each cheese with a sterile needle.
This introduces oxygen and encourages blue mould growth.
8. Ripening the Cambozola
Phase 1: 10–12°C, 90–95% humidity (10–14 days)
- Turn daily
- White rind develops
- Centre softens
Phase 2: 4–6°C (2–3 weeks)
- Blue pockets form
- Flavour deepens
- Texture becomes creamy and spreadable
Serving Suggestions
Let the cheese rest at room temperature for 30–40 minutes.
Perfect with crusty bread, pears, walnuts, or a British cup of tea.
If you’re inspired to make cheese at home, we offer rennet, starter cultures, moulds, and cheese‑making essentials — shipped across the UK and internationally. Perfect for beginners, hobbyists, and artisan makers alike.