The Perfect Pairings For Cambozola Cheese

A soft-ripened cheese with a rich, creamy texture, Cambozola is a combination of French triple-cream cheese and Italian Gorgonzola. Its name is a portmanteau of Camembert and Gorgonzola, and it is often marketed as blue brie. Cambozola is a versatile cheese that can be paired with a variety of foods and beverages. From sweet potato hash browns and crostini with arugula and walnuts to autumnal roasted vegetables and pumpkin quiche, Cambozola can be used to create a range of dishes. In terms of drinks, it is recommended to pair Cambozola with a semi-dry Riesling or sweet wines, or a dark beer.

Cambozola cheese and wine

Cambozola is a unique and versatile cheese that pairs beautifully with a variety of wines. Cambozola cheese, a creation of German origin, is a delightful combination of French soft-ripened triple cream cheese and Italian Gorgonzola. Its name is a clever portmanteau of Camembert and Gorgonzola, reflecting its dual nature. This cheese has been crafted since 1983 by the company Champignon, located in the city of Kempten, and has become a global delicacy.

Cambozola is characterised by its rich, creamy texture and a milder flavour profile compared to traditional blue cheeses. Its edible bloomy rind adds to its allure, resembling that of Camembert. The cheese's distinctive characteristics make it a perfect match for certain wines, enhancing the overall tasting experience.

When selecting a wine to accompany Cambozola, it's important to consider the cheese's subtle blue flavour and smooth, triple-cream texture. A semi-dry Riesling is an excellent choice, offering a harmonious pairing that neither overwhelms nor fades in the presence of the cheese. The slight sweetness of the Riesling will complement the creaminess of the cheese, while its acidity will refresh the palate between bites.

For those who enjoy sweeter wines, a red or white variety can also be a delightful option. The sweetness of the wine will contrast beautifully with the savoury notes of the cheese, creating a delightful interplay of flavours. A glass of champagne or a dark beer can also make for an interesting pairing, showcasing the versatility of Cambozola.

When serving Cambozola with wine, it is recommended to remove the cheese from the refrigerator at least 30 minutes beforehand. This allows the cheese to reach room temperature, ensuring that its aroma, taste, and consistency are fully expressed. Presenting the cheese on a beautifully grained wooden serving tray, accompanied by seasonal fruits or nuts, will further elevate the experience.

Seasonal fruits and nuts

Spring and Summer

For warmer months, stone fruits like peaches, nectarines, plums, and apricots are a great choice to pair with Cambozola. Their sweetness and juiciness can balance the creaminess of the cheese. You can also try mango, zucchini, and of course, fresh figs. These fruits will add a touch of freshness and sweetness to your cheese platter. Don't forget to include some pine nuts for a crunchy texture and a drizzle of local honey for extra sweetness.

Autumn and Winter

As the seasons change, so do the fruit options. Apples and pears come into season, providing a crisp and refreshing contrast to the rich Cambozola. You can also start incorporating dried fruits like tart cherries, cranberries, apricots, and even dried persimmons. These dried options add a different texture and concentrated flavour to your cheese experience. Don't forget to include some nuts like walnuts, almonds, or pistachios for an extra crunch and a touch of healthy fats.

Remember, when creating a cheese platter, it's essential to use seasonal ingredients to ensure the freshest and most flavourful experience. Play around with different combinations of fruits, nuts, and cheeses to discover your favourite pairings.

Additionally, when serving Cambozola, it's recommended to let the cheese sit at room temperature for 30 minutes to an hour before serving. This ensures the optimal texture and flavour. Always have the proper tools available for cutting the cheese, and consider cutting a few slices to encourage your guests to dig in!

Recipes with Cambozola

Cambozola is a soft-ripened cow's milk cheese, a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It is a milder alternative to blue cheese, with a rich, creamy texture. It is a very versatile cheese, pairing well with almost anything. Here are some recipe ideas to showcase this delicious cheese:

Sweet Potato Hash Browns with Cambozola

This recipe is a great way to start the day, or as a tasty brunch option. The natural sweetness of the sweet potato is a perfect match for the creamy, salty cheese.

Crostini with Cambozola, Arugula, and Walnuts

A simple, yet effective recipe. The crunch of the crostini and the walnuts, the peppery arugula, and the creamy Cambozola make for a delightful combination. A great option for a quick, tasty starter.

Cambozola with Baked Figs

Figs are a classic pairing with cheese, and Cambozola is no exception. Baking the figs will intensify their natural sweetness, which will complement the cheese beautifully. A drizzle of honey could also be a tasty addition.

Grilled Asparagus Salad with Cambozola

A great way to showcase the cheese in a lighter dish. Grilled asparagus has a wonderful, smoky flavour, which will be a perfect match for the creamy cheese. A simple vinaigrette dressing will bring the dish together.

Pumpkin Quiche with Cambozola

The addition of Cambozola will take a simple pumpkin quiche to the next level. The cheese will add a rich, creamy texture and a subtle tang to the quiche. A great option for a tasty lunch or light dinner.

Gnocchi with Cambozola Black Label, Mushrooms, and Chives

A hearty, comforting dish. The Cambozola will melt beautifully into a rich sauce, coating the gnocchi, with the mushrooms adding an earthy flavour. A delicious, indulgent option.

There are so many ways to enjoy this wonderful cheese, and these recipes are a great place to start.

How to store Cambozola

Cambozola is a unique cheese that combines the styles of French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from a combination of Penicillium camemberti and the blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. The cheese also has extra cream added to the milk, resulting in a rich, smooth, and creamy texture with a mild flavour.

Storage Temperature

Soft-ripened cheeses like Cambozola should be kept cool but not too cold. The ideal storage temperature for Cambozola is around 4°C to 10°C (39°F to 50°F). The vegetable compartment in your refrigerator is usually the best place to store it. At this temperature range, the cheese will remain safe to consume and retain its optimal texture and flavour.

Storage Container

When storing Cambozola, avoid using airtight containers such as plastic containers. The cheese needs to breathe to develop its aroma fully. Instead, wrap it in cheese paper, similar to the kind used at cheese counters in supermarkets. This type of paper allows for the right amount of airflow while still providing protection.

Storage Duration

Cambozola is a soft-ripened cheese that continues to mature over time, developing more intense flavours. If you prefer a milder taste, consume it soon after purchasing. However, if you enjoy a stronger flavour, you can let it age in your refrigerator for a few days to a week. Just ensure that you regularly check on its condition and consume it before it spoils.

Serving Instructions

For the best tasting experience, remove Cambozola from the refrigerator at least 30 minutes before serving. Keep it unpackaged during this time to allow its aroma, taste, and consistency to fully unfold. This step is essential, as it ensures the cheese warms up slightly, enhancing its flavour and texture.

Additionally, when serving Cambozola, consider pairing it with complementary foods and beverages. Fresh mushroom dishes, such as those made with chanterelles, porcini mushrooms, or button mushrooms, pair exceptionally well with Cambozola. As for beverages, a semi-dry Riesling or sweet wines (red or white) can complement the cheese's flavour profile. If beer is your preference, a dark beer will also go well with Cambozola.

The history of Cambozola

Cambozola is a unique cheese with an interesting history. The name itself is a portmanteau, combining 'Camembert' and 'Gorgonzola', two famous cheeses from France and Italy, respectively. The name also refers to the Roman name of Kempten, 'Cambodunum', the city where the cheese's creators, Champignon, are located.

The cheese was first created in the 1900s in the Allgäu region of southern Germany. It was then revamped in the 1970s by the German creamery Käserei Champignon, who continue to produce it today. The cheese was first launched onto the market in 1980, and by 1983, it was being sold and produced industrially for the global market by the German company Hofmeister-Champignon.

Cambozola is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from a combination of Penicillium camemberti and the blue Penicillium roqueforti mould, which is also used to make other famous blue cheeses like Roquefort and Stilton. The addition of extra cream to the milk gives Cambozola its rich, triple-crème consistency, and its edible bloomy rind is similar to that of Camembert.

The goal in creating Cambozola was to make a soft-ripened cheese with a unique combination of creamy mildness and refined zest. The result is a delicate, spreadable cheese with a milder flavour than typical blue cheeses, making it a great transition cheese for those who are not yet accustomed to the stronger flavours of other blue cheeses.

Cambozola has since become a well-known and award-winning cheese, with a firm place in well-stocked cheese counters around the world. It is enjoyed by connoisseurs and those with a more subdued palate alike, and its creators continue to inspire cheese lovers with their unique creations.

Frequently asked questions