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CamBlu Recipe

5 8 reviews
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CamBlu is a rather modern style of cheese. This recipe is a great opportunity to experience making a hybrid cheese by combining two separate styes, Camembert with a mushroomy rind and soft paste with the added flavor from a mild Blue Cheese inside. The Blue simply melts into the creamy Camembert when this cheese is ripe.
  • Yield3 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 8-12 oz Heavy Cream
  • 1 Packet C21 Buttermilk Culture or 1/4 tsp MM100 or C11 Flora Danica
  • 1/64 tsp Penicillium Roqueforti
  • 1/8 tsp Penicillium Candidum
  • 1/32 tsp Geotrichum Candidum
  • 1/4 tsp (1.25ml) Single Strength Liquid Rennet
  • Cheese Salt
  • Calcium Chloride (for pasteurized milk)