German cheese Kambotsola is a combination of cream Camembert and Italian blue cheese Gorgonzola. It is made from pasteurized cow's milk using Penicillium roqueforti mold. In English-speaking countries, it is often called the Blue Bree.
Kambotsola cheese
This is a kind of soft cheese with streaks of blue mold and gray mold on the surface. For its preparation, Penicillium roqueforti bacteria are used, which are used to make Gorgonzola, Roquefort and Stilton. It has a creamy, moist and rich Camembert flavor with the sharpness of a Gorgonzola. It is characterized by a nutty aroma with hints of sweetness. The product is rich in protein, fat, calcium and phosphorus. It can be added to both hot and cold dishes. A great ingredient for pasta dishes, salads, sandwiches, sauces and soups. The big advantage of this type of cheese is the ease of its preparation. It can ripen successfully in the refrigerator.
Ingredients
For the preparation of Kambotsola cheese, according to the recipe, certain ingredients are needed. They make cheese so unique:
- 5 liters of pasteurized milk at low temperature;
- 0.5 g of calcium chloride dissolved in 100 ml of non-chlorinated water;
- 200 ml cream;
- mesophilic bacteria in accordance with the dosage;
- Penicillium Candidum according to dosage;
- Penicillium Roqueforti according to dosage;
- rennet in accordance with the dosage;
- 100 ml of non-chlorinated water;
- salt (2-3% by weight of cheese).
Kambotsola cheese recipe at home
Mix milk and cream. Add calcium chloride and mix thoroughly.
Heat milk and cream to 32 ° C, stirring constantly. Add mesophilic bacteria. To spread them over the surface of the liquid, leave for 2 minutes. Then mix thoroughly. Leave the milk for 10 minutes.
Add bacteria for Penicillium Candidum and Penicillium Roqueforti. To spread them over the surface of the milk mixture, leave for 2 minutes and mix thoroughly. Leave on for 30 minutes. Add rennet dissolved in non-chlorinated water. Mix thoroughly but carefully. Leave for 1.5 hours.
Gently cut the resulting clot into 1.5 cm cubes. Stir the chopped clot for 20-30 minutes. It will noticeably begin to shrink and become elastic. Drain 20% serum (about 800 ml). Transfer the mass to a perforated mold that provides good whey drainage (such as a colander).
Set the cheese so that excess moisture drips from it at a temperature of 20-22 ° C for 24 hours. Turn over every 3-4 hours. Prepare salt, weighing 3% of the weight of the cheese (about 18 g).
Take it out of shape. Sprinkle salt on top and sides. Return to form. Leave for 4 hours. Remove the cheese from the mold, wipe again with salt. Put in the form.
The next day, remove the cheese from the mold. Dry its surface at 16-18 ° C and humidity 60-70%. It should be in such conditions until its surface becomes dry (about 2-3 days). Note: keep an eye on temperature and humidity. Under uncontrolled conditions, cheese may take on an undesirable shape.
Transfer it for 3 days to a ripening room with a temperature of 11-14 ° C and a humidity of 95%. Turn over once a day. In this case, place the cheese in a plastic container with a lid. Note: the container must be thoroughly washed and sanitized.
Three days later, to ensure aeration, the cheese is punctured mechanically from top to bottom. First of all, the metal rod used for these purposes must be clean. It must be properly scalded (the use of sterilization fluid is not recommended, as its residues can kill the mold). The cheese is placed on a flat surface and slowly pierced at intervals of about 2 cm, vertically and horizontally. When removing the peak, carefully hold the surface of the cheese so as not to damage it.
After 3 days, put the cheese in a cooler place with a temperature of 5-7 ° C and a humidity of 95%. Leave Kambotsol cheese to ripen for the next 30 days. At this time, turn it over once a day for the first 7-10 days.
If the aeration holes are covered with white mold during ripening, the cheese should be punctured again.
The ripening of blue cheeses is one of those things that make them unique. This is not an easy process, requiring a number of specific conditions.
Before serving, Kambotsola cheese should be removed from the refrigerator in 30-40 minutes. At room temperature, its taste is revealed and becomes more expressive. The product goes well with fruits and dry wines.