Cambozola is a cow's milk cheese that marries a French soft-ripened triple cream cheese with Italian Gorgonzola. The name (like the cheese itself) is a portmanteau of Camembert and Gorgonzola. Cambozola combines two distinct aspects of those cheeses: the moist, rich creaminess of Camembert, and the sharpness of blue Gorgonzola.
Cambozola was first patented and industrially produced for the world market by the large German company Champignon in the 1970s. The cheese itself was invented earlier â around 1900 â and was originally known as Bavaria Blu. It is still produced by the Bergader family in the Chiemgau region of Bavaria.
Cambozola is made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. The powdery rind of the cheese is similar to Camembert. Considerably milder than either Gorgonzola or Camembert, Cambozola appeals to those who find other blue cheese a bit too intense. With a smooth, creamy texture enhanced by subtle blue veins, this the mildest of the blues.
Our Cambozola is produced by the skilled cheesemakers of Kaserei Champignon in Bavaria/Germany, at a dairy with more than 80 years of cheese making experience. It matures for three weeks in special ripening rooms after being injected with flavor-producing mold during the curing process.
It is a classic dessert cheese, delicious with fresh fruits or crusty bread as well as with crackers. It also makes a wonderful appetizer. It melts nicely over vegetables such as sweet potatoes, enhancing and contrasting with their sweetness. During our January sale, find some time to discover and enjoy this cheese!