Andy Montoya
Cambozola is a soft, ripened blue cheese with a triple cream texture, making it rich and gooey. It is a mild cheese that is creamy and delicious, and can be enjoyed in a variety of ways. It is a versatile cheese that can be served as a snack, in a salad, or even straight up.
| Characteristics | Values |
|---|---|
| Storage | Cambozola should be kept cool, but not too cold. The ideal place for storage is the vegetable compartment in the refrigerator. |
| Serving suggestions | Cambozola can be served with crackers, pickles, salads, roasted potatoes, and seasonal fruits such as figs, pears, or grapes. |
| Identifying bad cheese | If the cheese has gone bad, it will be very soft, release moisture, and have a strong smell. It may also have pink or grey spots. |
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What You'll Learn
How to store Cambozola cheese
Cambozola is a soft-ripened cheese that matures from the outside in. It is a mild, creamy, and buttery blue cheese with a bloomy, grey-mold rind. It is important to note that while Cambozola contains white and blue mould, if pink or grey spots appear, it may be an indication that the cheese has gone bad.
To store Cambozola cheese, it is recommended to keep it in the refrigerator. The ideal place is the vegetable compartment, which will help maintain a cool, but not too cold, temperature. It is best to use cheese paper for storage, as the cheese needs to breathe to develop its aroma. Do not use airtight containers, such as plastic containers.
When serving, it is recommended to take the cheese out of the fridge at least 30 minutes beforehand and let it rest unpacked to allow the aroma, taste, and consistency to fully unfold. This will enhance your Cambozola experience.
For harder blue cheeses, it is possible to extend their freshness by wrapping them tightly and storing them unopened in a refrigerator drawer or crisper drawer. This can help them stay fresh for up to two to three weeks. Softer blues, like Cambozola, may start to dry out after approximately two weeks.
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What to serve with Cambozola cheese
Cambozola is a soft, tacky, triple cream blue cheese with a mild flavour and a creamy texture. It is a soft-ripened cheese, matured from the outside in, and is best served cool—the vegetable compartment of a refrigerator is ideal. The rind is edible and is the result of natural ripening.
When it comes to what to serve with Cambozola, it is a very versatile cheese. It can be enjoyed on its own, or served with crackers, or a salad with roasted potatoes, greens, and cherry tomatoes. The mild flavour and creamy texture of the cheese lend themselves to being paired with something acidic and crunchy, such as pickles, or seasonal fruits like figs, pears, or grapes, and nuts.
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How to identify when Cambozola cheese has gone bad
Cambozola is a soft-ripened cheese made from cow's milk. It has a creamy texture and a bloomy rind. As a soft cheese, it needs to be consumed within two weeks of buying. Here are some ways to identify when Cambozola cheese has gone bad:
Appearance
If the cheese has developed a grey, pink, or black mold around the edges, or if the mold is a different color from the rest of the cheese mold, it has likely gone bad. Fuzz or mold in small amounts is normal for blue cheeses like Cambozola, but if the fuzz is white, green, pink, or grey and is growing on the surface, it is best to discard the cheese.
Texture
A change in texture can indicate that the cheese is going bad. If the cheese becomes very soft and releases moisture, it may be spoilt. Hard cheeses can develop a hard texture when they go bad.
Smell
A strong, unpleasant smell is a clear indicator that the cheese has gone bad. If it smells like ammonia or rancid milk, it should be discarded.
Storage
Cambozola cheese should be stored in the refrigerator at all times. To maximize its shelf life, wrap the cheese tightly in plastic wrap or aluminum foil. For best results, first wrap the cheese in wax or parchment paper and then cover it with plastic wrap before refrigeration. Properly stored, Cambozola cheese will last for about 3 to 4 weeks in the refrigerator.
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Recipes with Cambozola cheese
Cambozola is a soft, tacky blue cheese with a mild flavour and a creamy texture. It is a triple cream cheese, meaning it is rich and gooey. When snacking on Cambozola, it is best paired with something acidic and crunchy to balance out the fat content and provide textural contrast. Pickles are a great option!
When serving a soft-ripened cheese like Cambozola, it is best to keep it cool, but not too cold. The vegetable compartment in your refrigerator is ideal. The rind is edible and is the result of natural ripening. It is best to avoid checking the maturity of the cheese by applying thumb pressure, as soft-ripened cheeses mature from the outside in, and the core can still be solid even if the outside gives way.
Cambozola is a great addition to a variety of recipes, providing a delicious flavour and a creamy texture. Here are some recipe ideas:
- Baked Cambozola with Pecans and Cranberries: This easy recipe takes just 25 minutes and serves 6-8 people. Preheat your oven to 400 degrees Fahrenheit. Combine pecans, dried cranberries, brown sugar, curry powder, and a pinch of salt in a bowl. Remove the rind and cut 1 pound of Cambozola into cubes, then add to the bowl and mix. Spread the mixture onto a baking dish and bake for 15 minutes. Serve with sliced pears and/or crackers.
- Salad with Roasted Potatoes and Melted Cambozola: This salad is a hearty meal, featuring roasted potatoes, melted Cambozola, greens, and cherry tomatoes.
- Mac and Cheese: For a quick and easy vegetarian meal, make a stovetop mac and cheese using Cambozola. The cheese melts easily and creates a creamy, flavorful sauce. You can also add sautéed kale or spinach for extra texture and colour.
- Chicken Pappardelle with Cambozola Cheese Sauce: This recipe combines spicy chicken with a creamy Cambozola cheese sauce. The sauce is made by heating canola oil in a saucepan, adding onion and garlic, then adding half-and-half cream and the Cambozola cheese, stirring until melted. Cook the pasta according to the instructions and combine with the sauce. In a separate skillet, heat canola oil, add chicken and sauté until browned, then add garlic and hot sauce. Serve the pasta topped with the chicken.
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The benefits of eating Cambozola cheese
Cambozola is a soft, creamy, and buttery blue cheese with a mild flavour. It is a triple-cream cheese, which means it is rich and gooey. It is made from pasteurized cow's milk and is known to be a good introductory blue cheese for those who are new to the variety.
Nutritional Benefits
Milk and dairy products provide important nutrients such as protein, minerals, and vitamins. All Cambozola products are also lactose-free due to natural maturation, making them suitable for those with lactose intolerance.
Mild Flavour
Cambozola has a mild flavour, making it accessible to those who are new to cheese. Despite this, it still provides a delicious and intense flavour that can satisfy even the most seasoned cheese lovers.
Versatility
Cambozola can be enjoyed in a variety of ways. It can be eaten straight or paired with something acidic and crunchy, such as pickles, or with honey. It can also be melted and added to salads or paired with fresh mushroom dishes, especially in autumn. It is a versatile cheese that can be enjoyed as a snack or as part of a main course.
Maturity
As a soft-ripened cheese, Cambozola acquires more character as it matures, developing a more intense flavour over time. This means that those who prefer a stronger flavour can let the cheese age to their liking.
Edible Rind
The rind of Cambozola is edible and is formed through natural ripening. It adds another layer of flavour and texture to the cheese, contributing to its overall harmonious taste composition.
Overall, Cambozola cheese offers a range of benefits, including nutritional value, a mild and versatile flavour, the ability to mature and develop more character, and an edible rind that enhances its taste and texture.
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Frequently asked questions
If your Cambozola cheese has gone bad, it will be very soft, release moisture, and have a strong smell. A little white or blue fuzz is normal, but pink and grey spots indicate that the cheese has gone bad.
Cambozola is a soft-ripened cheese and should be stored in the vegetable compartment of your refrigerator.
Cambozola is a soft, creamy, and mild blue cheese that can be enjoyed on its own or paired with something acidic and crunchy, like pickles. It can also be melted and added to a salad or enjoyed with crackers and seasonal fruits such as figs, pears, or grapes.
Yes, the rind of Cambozola cheese is edible. It is formed through the natural ripening process and contributes to the cheese's harmonious taste.
