Everything about Cambozola totally explained
Cambozola is a
cow's
milk cheese that's a combination of a
French soft-ripened triple cream cheese and
Italian Gorgonzola. It was patented and industrially produced for the world market by large
German company
Champignon in the
1970s. The cheese (originally called
Bavaria Blu), was invented circa 1900 and is still produced by the Bergader family in the
Chiemgau region of
Bavaria.
It is made from the same blue
Penicillium roqueforti mold used to make Gorgonzola,
Roquefort, and
Stilton.
Cream is added to the milk, giving Cambozola a rich consistency. The
rind of the cheese is similar to the
Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert.
The cheese's name appears to be a
portmanteau of Camembert and Gorgonzola, given that its flavor profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.
Further Information
Get more info on 'Cambozola'.
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