Cambozola

Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It was patented and manufactured by the German company Käserei Champignon in the 1970s. Cambozola is notably creamy, with a mild flavor that can be attributed to the blue mold.

History

Cambozola was first created in the 20th century by the German company Käserei Champignon. The company sought to combine the creamy texture of French triple cream cheese with the distinct flavor of Italian Gorgonzola. The result was a cheese that was both creamy and flavorful, yet milder than traditional blue cheeses.

Production

Cambozola is made from pasteurized cow's milk and is a triple cream cheese, meaning that cream is added to the milk before the cheese making process begins. The cheese is then injected with the same blue mold found in Gorgonzola, Penicillium roqueforti, which gives it its distinctive flavor and blue veins. The cheese is aged for at least three weeks before it is ready to be sold.

Characteristics

Cambozola cheese is characterized by its creamy texture and mild flavor. The cheese is white with distinctive blue veins running throughout. It has a bloomy rind, similar to that of Brie or Camembert, which is edible. The flavor is rich and creamy with a slight tang from the blue mold.

Serving

Cambozola is often served at room temperature and can be spread on bread or crackers. It pairs well with fruits such as pears and apples, and is often served with a sweet white wine or a light red wine. It can also be used in cooking, and is particularly good in recipes that call for melted cheese.

See also

• List of cheeses
• Blue cheese
• Triple cream cheese

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