Andy Montoya
Cambozola is a soft blue cheese from Germany, more specifically the Allgäu region in southern Germany. It is a combination of French Camembert and Italian Gorgonzola, with a creamy texture and a mild blue flavour. The name is a portmanteau of the two cheeses it is inspired by. Cambozola is made from pasteurised cow's milk, with added cream and two types of mould: Penicillium camemberti and Penicillium roqueforti. It is best served at room temperature, with seasonal fruits like figs, pears, or grapes, and paired with a semi-dry Riesling or a sweet Sauternes.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft Blue Cheese |
| Country of Origin | Germany |
| Region of Origin | Allgäu region in southern Germany |
| Manufacturer | Champignon |
| Main Ingredients | Pasteurized cow's milk, fresh cream, Penicillium camemberti, Penicillium roqueforti |
| Taste | Buttery, creamy, tangy, nutty, earthy, spicy, funky, oleaginous |
| Texture | Rich, smooth, creamy, bloomy, spreadable |
| Colour | White with blue veining |
| Rind | Gray-mold, bloomy |
| Pairings | Seasonal fruits (e.g. figs, pears, grapes, blackberries), honey, pear paste, champagne, beer, semi-dry Riesling, sweet Sauternes |
| Versions | Young Classic, Matured Black Label |
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What You'll Learn
Cambozola's taste profile
Cambozola is a soft blue cheese that originated in the Allgäu region of southern Germany. It is a combination of French Camembert and Italian Gorgonzola, with a creamy texture and a mild blue flavour. The name "Cambozola" appears to be a portmanteau of "Camembert" and "Gorgonzola", reflecting the fusion of these two classic European cheeses.
The cheese is made from pasteurized cow's milk, with fresh cream and two types of mould (Penicillium camemberti and Penicillium roqueforti) added to the milk. The addition of extra cream gives Cambozola its rich, creamy consistency, characteristic of triple-crème cheeses. The bloomy, edible rind is similar to that of Camembert, and the blue veins impart a subtle tanginess reminiscent of Gorgonzola.
Cambozola has a smooth, buttery taste and texture, with just a hint of earthy spice from the blue veins. It is known for its funkiness and rich oleaginous texture. The density of the paste prevents the blue mould from spreading, ensuring the cheese remains mild and subdued in its blue flavour profile.
When serving Cambozola, it is recommended to take it out of the fridge 30 minutes beforehand to bring it to room temperature. It pairs well with seasonal fruits like figs, pears, grapes, or blackberries, as well as nuts and honey. For beverages, a semi-dry Riesling or sweet Sauternes is suggested to complement the cheese. Alternatively, a glass of champagne or a rich German wheat helles bock beer can also accompany Cambozola nicely.
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Pairing with honey or pear paste
Cambozola is a soft blue cheese that originated in the Allgäu region of southern Germany. It is a combination of French Camembert and Italian Gorgonzola, with a creamy texture and a mild blue flavour. The name "Cambozola" appears to be a combination of "Camembert" and "Gorgonzola".
When it comes to pairing Cambozola with honey or pear paste, there are a few things to consider. Firstly, the sweetness of the honey or pear paste will help to balance out the saltiness and tanginess of the cheese. Secondly, the texture of the paste can complement the creaminess of the cheese, creating a harmonious mouthfeel.
Honey pairs well with Cambozola as it adds a sweet and floral note to the cheese. The honey can be drizzled over the cheese or served on the side for dipping. For a more sophisticated presentation, consider using a variety of honey, such as wildflower or clover honey, which can add unique flavour profiles to the pairing.
Similarly, pear paste can also be paired with Cambozola to create a delightful combination. The sweetness of the pear paste complements the creaminess of the cheese, resulting in a well-rounded taste experience. In addition, the natural acidity of the pear paste helps to cut through the richness of the cheese, providing a refreshing contrast.
When serving Cambozola with honey or pear paste, it is recommended to allow the cheese to come to room temperature before serving. This enhances the flavour and texture of the cheese, making it even more enjoyable. To elevate the pairing even further, consider serving the cheese with a glass of champagne or a rich German wheat helles bock.
In conclusion, pairing Cambozola with honey or pear paste is a delightful way to enhance the enjoyment of this unique cheese. The sweetness and texture of the accompaniments complement the creaminess and mild blue flavour of the cheese, creating a well-balanced and indulgent taste experience.
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Cheese and beer tasting
If you're a fan of cheese and beer, then a tasting session featuring Cambozola cheese is a great way to indulge your passion. Cambozola is a unique and interesting cheese, a combination of Brie and Blue cheese, sometimes called Blue Brie or Bavarian Blue. It is a soft blue cheese that originates from the Allgäu region in southern Germany. It is inspired by French Camembert and Italian Gorgonzola, and its name is a portmanteau of the two.
For your cheese and beer tasting session, here is a guide on what to expect from Cambozola and some tips on how to serve and pair it with beer for the best flavour combinations.
Cambozola is a rich and creamy cheese with a smooth, buttery texture. It has a tangy, blue flavour that is more subdued and milder than other blue cheeses like Gorgonzola. It is a triple crème cheese, meaning it contains at least 75% butterfat, giving it a decadent and indulgent mouthfeel. The cheese also has a bloomy, grey-mold rind that is edible, similar to that of Camembert.
How to serve Cambozola:
It is recommended to take Cambozola out of the fridge at least 30 minutes before serving to bring it to room temperature. This will allow the cheese to soften and develop its full flavour. Cambozola is best served on a cheese board with seasonal fruits such as figs, pears, grapes, or blackberries. You can also pair it with nuts, honey, or pear paste.
Beer pairings:
When it comes to beer pairings, Cambozola's unique flavour profile offers some interesting options:
- German Wheat Helles Bock: The rich German wheat beer style, Helles Bock, has a sharp and spicy character that can contrast nicely with the funky and oleaginous nature of Cambozola.
- French Saison: A sharp and spicy French saison can also provide a bright, crisp counterpoint to the cheese's rich texture and funky flavour.
- Porters and Stouts: For a darker beer option, porters and stouts made with heavily roasted malted barley can offer toasty flavours of chocolate, coffee, and chicory. Despite their dark colour, these beers can range from light-bodied to boozy and syrupy.
So, if you're planning a cheese and beer tasting, Cambozola is a great choice to explore, offering a unique blend of flavours that can be beautifully paired with a variety of beer styles. Enjoy your tasting journey!
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Cambozola Black Label
The name 'Cambozola' is a portmanteau of Camembert and Gorgonzola, as it blends the creaminess and the Penicillium camemberti mold-ripened rind of the former with the tangy, blue flavour of the latter. The cheese is produced by the German creamery Kaserei Champignon and is best known in the United States as a decadent, creamy blue cheese.
When it comes to storage, softer blue cheeses like Cambozola Black Label may start to dry out after approximately two weeks, so it is best to consume them fresh. Overall, Cambozola Black Label is a delightful cheese that offers a well-balanced blend of creaminess and blue flavour, making it a versatile and crowd-pleasing option for cheese enthusiasts and newcomers alike.
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Cambozola's history
Cambozola is a soft-ripened cheese made from cow's milk and is considered a combination of Brie and Blue cheese. It is sometimes called Blue Brie or Bavarian Blue. The name "Cambozola" was trademarked in Germany in 1975 and has been sold since 1983. It is produced by Kasseri Champignon in Bavaria, Germany, and is inspired by French Camembert and Italian Gorgonzola. The name is a combination of Camembert and Gorgonzola, and the town of Kempten, which was historically called Cambodunum in Roman times.
Cambozola is made from pasteurized cow's milk with added cream and two types of mould: Penicillium camemberti and Penicillium roqueforti. The addition of cream gives Cambozola a rich, triple-cream consistency, while the mould creates the blue veins that give the cheese its distinctive flavour. The edible rind is similar to that of Camembert. The taste is described as mild, delicate, tangy, and smooth with a subdued blue flavour.
Cambozola is a versatile cheese that can be served as an ingredient in cold dishes like salads or spread on bread, as well as hot dishes like pasta. It is also commonly served on a cheese board with fruits like figs, blackberries, and grapes. It pairs well with semi-dry Riesling or sweet Sauternes wines and crafted beers.
There are two popular versions of Cambozola: the young Classic and the matured Black Label. The manufacturer, Champignon, starts the production process similarly for both cheeses, adding fresh cream and moulds to pasteurized cow's milk.
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Frequently asked questions
Cambozola is a combination of French Camembert and Italian Gorgonzola, hence the name. It is a soft blue cheese with a creamy, buttery texture and a mild blue flavour. It is often described as a blue Brie or Bavarian Blue.
It is recommended to take Cambozola out of the fridge 30 minutes before serving to bring it to room temperature. It can be served on a cheeseboard with seasonal fruits like figs, pears, grapes, or blackberries, and nuts.
A glass of champagne, sweet Sauternes, or semi-dry Riesling are good wine options to pair with Cambozola. If you're a beer drinker, a rich German wheat helles bock or a sharp spicy French saison are also good choices.
Cambozola is made from pasteurised cow's milk with added fresh cream and two types of mould: Penicillium camemberti and Penicillium roqueforti.
Cambozola originates from the Allgäu region in southern Germany. It was first produced in the 1970s by the German company Hofmeister-Champignon and is still made by them today.
