Andy Montoya
Cambozola is a soft-ripened cheese made from cow's milk and characterised by blue cheese veins that run through it. It is a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make other blue cheeses such as Gorgonzola, Roquefort and Stilton. Extra cream is added to the milk, giving it a rich consistency. The cheese is mild, spreadable and has a creamy texture. It can be paired with a variety of foods such as crackers, fruits, nuts, bread, honey and even brownies. It can also be used in recipes such as macaroni and cheese, and baked Cambozola with pecans and cranberries.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft-ripened blue cheese |
| Texture | Creamy, rich, smooth |
| Taste | Mild, tangy, earthy, spicy |
| Serving Temperature | Room temperature |
| Storage | Refrigerate in vegetable compartment, not in airtight containers |
| Amount per Person | 170 g (main course), 80 g (dessert) |
| Pairings | Fruits, nuts, crackers, bread, honey, champagne, beef salami |
| Recipes | Baked with pecans and cranberries, blue brie macaroni, roasted garlic appetizer |
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What You'll Learn
Storing Cambozola
Cambozola is a soft-ripened cheese with a creamy texture and blue veins that give it a unique flavour. It is a blend of Camembert and Gorgonzola, combining the creaminess of the former with the tangy flavour of the latter.
When storing Cambozola, it is important to remember that soft-ripened cheeses mature from the outside in. Therefore, it is best to store them in a cool place, but not too cold. The ideal place to store Cambozola is in the vegetable compartment of your refrigerator, which provides a vented and airy environment, allowing the cheese to breathe and maintaining its aroma and texture. It is also recommended to take the cheese out of its wrapping to allow the bouquet of the cheese to develop in the open air.
Cambozola should not be stored in airtight containers as it needs to breathe to develop its aroma. Instead, it is best to use cheese paper, or waxed or parchment paper. If you are using plastic wrap, make sure to wrap it loosely.
To fully enjoy the aroma, taste, and consistency of Cambozola, it is recommended to take it out of the fridge 30 minutes before serving and let it rest unpacked. This will allow the cheese to reach room temperature, enhancing its flavour and silken texture.
With proper storage and handling, you can enjoy the delicate flavours and creamy texture of Cambozola and elevate your cheese plates, charcuterie boards, or simply indulge in a delicious snack.
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Serving Cambozola
When serving Cambozola, it is important to remember that it is a soft-ripened cheese and should be kept cool but not too cold. The ideal place to store it is in the vegetable compartment of your refrigerator. It should be wrapped in cheese paper and not stored in an airtight container. Take the cheese out of the fridge 30 minutes before serving and let it rest, allowing the aroma, taste, and consistency to fully develop.
Cambozola is a soft-ripened cheese made from cow's milk with blue veins, giving it a creamy texture and a special flavor. It is often marketed as blue brie in English-speaking countries and can be used as a substitute for brie in recipes.
Cambozola can be served as an appetizer or a light meal. It goes well with fruits such as figs, pears, or grapes, and nuts like pecans. You can serve it on a wooden tray with some fruit or nut garnishing. As a main course, calculate about 170 grams of cheese per person, and for dessert, about 80 grams per person.
For a simple appetizer, bake Cambozola with pecans and cranberries. Put the cheese in a baking dish, top it with the pecan mixture, and bake until the cheese melts and the nuts are toasted. Serve it with sliced pears and crackers.
Cambozola also pairs well with roasted garlic. Spread the roasted garlic on crusty bread with a drizzle of olive oil and serve it with a side of Cambozola for a flavorful appetizer or light meal.
In addition to appetizers, Cambozola can be used in recipes such as macaroni and cheese, creating a creamy and flavorful sauce. It can also be used as a topping for pizzas, providing a unique flavor and texture.
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Baked Cambozola with pecans and cranberries
Cambozola is a soft-ripened, buttery cow's milk cheese with a hint of blue veining. It has a smooth, creamy texture and a rich consistency. The cheese is best stored in the vegetable compartment of the refrigerator, and should be taken out 30 minutes before serving to let it rest unpacked so that its aroma, taste, and consistency can fully unfold.
To make Baked Cambozola with pecans and cranberries, preheat your oven to 400 degrees Fahrenheit. In a medium bowl, combine 1/2 cup roughly chopped pecans, 1/2 cup dried cranberries, 2 teaspoons light brown sugar, 1/4 teaspoon curry powder, and a pinch of kosher salt. Mix well. Place 1 pound of cubed Cambozola cheese (rind removed) in a 1-quart baking dish and top with the pecan mixture. Bake for about 12 minutes or until the cheese melts and the nuts are toasted and golden brown. Serve with sliced apples, pears, crackers, or wide slices of bread.
For a fancier version, wrap the Cambazola cheese in puff pastry, place it on a parchment paper-lined tray, and bake for 15-20 minutes at 400 degrees Fahrenheit.
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Blue brie macaroni and cheese
Ingredients
- Macaroni
- Milk
- Butter
- Cambozola
- Spinach
- Salt, black pepper, cayenne, and garlic powder (optional)
Instructions
- Pour the macaroni and milk into a saucepan. Heat, stirring frequently, until the milk begins to bubble.
- Turn the heat down and simmer for 10 minutes, continuing to stir at regular intervals. Add more milk if the mixture becomes too thick or if the macaroni is not yet cooked.
- Once the macaroni is cooked al dente, stir in the butter and cheese until melted.
- Assess the texture and add more milk if the mixture is too thick and sticky.
- Add the spinach and stir until just wilted. Season with salt, black pepper, cayenne, and garlic powder to taste.
Tips
- This recipe can be adapted to use normal brie and any blue cheese.
- For a richer sauce, supplement some of the milk with cream.
- If desired, substitute the macaroni with larger pasta shapes.
- To enhance the flavour of the cambozola, take it out of the fridge 30 minutes before serving and let it rest unpacked.
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Cambozola with roasted garlic
Cambozola is a soft-ripened cheese made from cow's milk. It has blue cheese veins that give it a unique flavour. The cheese is creamy and rich, similar to triple-cream cheeses, with an edible bloomy rind like Camembert. It is also considerably milder than Gorgonzola piccante.
When using Cambozola, it is important to note that it should be stored correctly to develop its aroma. It should be kept in the vegetable compartment of the refrigerator and taken out 30 minutes before serving to let its aroma, taste, and consistency unfold.
One popular way to use Cambozola is to pair it with roasted garlic. Here is a recipe for roasted garlic with Cambozola:
Ingredients:
- 2-3 large heads of garlic, tops sliced off
- 3 tablespoons extra virgin olive oil
- Pinch of salt and black pepper
- 1 baguette, sliced
- 6 oz (170 g) Cambozola cheese
Instructions:
- Preheat the oven to 350°F.
- Cut the top 1/4 inch off the garlic heads to expose the cloves.
- Place the garlic heads in a small baking dish or oven-proof skillet.
- Drizzle the exposed cloves with olive oil and season with salt and pepper.
- Cover the dish or skillet with a lid or foil and bake for about 40-45 minutes, until the garlic is very soft and golden.
- While the garlic is roasting, slice the baguette and drizzle it with olive oil.
- Toast the baguette slices in the oven until golden but still slightly soft, about 6-8 minutes.
- Serve the roasted garlic heads with the toasted baguette slices and Cambozola cheese on the side.
This dish can be served as an appetizer or a light meal. The garlic can be spread on the bread, and the Cambozola can be enjoyed alongside it or spread on the bread as well.
Another way to enjoy Cambozola with roasted garlic is to make a flatbread or focaccia. The Cambozola and roasted garlic can be spread on the flatbread, and it can be served with a side of seasonal fruit or nuts.
Additionally, Cambozola with roasted garlic can be used to make a gourmet cheeseburger. The burger is topped with arugula or lettuce, caramelized onions, and a roasted garlic aioli. The Cambozola slices are placed on the bottom bun, and the burger is served on top, as the cheese is too soft to be placed directly on the patty.
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Frequently asked questions
Cambozola is a soft-ripened cheese and should be stored in the vegetable compartment of your refrigerator. Do not use airtight containers for storage as the cheese needs to breathe. Instead, use cheese paper. Take the cheese out of the fridge 30 minutes before serving and let it rest unpacked.
Cambozola is a great addition to many recipes. You can make Baked Cambozola with Pecans and Cranberries, Blue Brie Macaroni & Cheese, or have it with roasted garlic on crusty bread.
You should calculate approximately 170 g of cheese per person if it is intended as a main course and approximately 80 g per person if it is served as a dessert.
