Just wrapped and refrigerated my Cambozola, started 17 days ago.
Day 1: I used 10 litres unpasteurised non-homogenised milk and 1 litre UHT 35% cream. Cultures were Flora Danica during the make, sprinkled P. roqueforti in two layers in the 11 x 11cm open forms.
Day 2: Dry-salted at 2.5% weight.
Day 3: Rubbed with P. candidum and G. candidum solutions, and kept at 10 oC, 95% RH for another 13 days.
Day 17: Wrapped in Camembert 2-layer cheese paper, and keeping at 3 oC for another 1 to 3 months.
(Same recipe from "Give Cheese a Chance" website, as my first attempt last year, which turned out superbly. )