Cambozola Cheese: A Unique Blend Of Gorgonzola And Camembert

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. The name is a portmanteau of Camembert and Gorgonzola, and also refers to Cambodunum, the Roman name for the city of Kempten, where its manufacturer, Champignon, is based. Cambozola is made from cow's milk and has a rich, triple-cream paste with a buttery mouthfeel and mild, earthy and savoury notes. It is often marketed in English-speaking countries as blue brie.

Cambozola's name and origins

Cambozola is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from cow's milk and has been industrially produced for the global market by the German company, Hofmeister-Champignon, since 1983. The cheese is still produced by Champignon, which is based in the small town of Kempten in the Allgäu region of southern Germany.

The name 'Cambozola' is a portmanteau of 'Camembert' and 'Gorgonzola', reflecting the cheese's inspiration from these two classic European cheese recipes. The name also refers to 'Cambodunum', the old Roman name for the town of Kempten.

Cambozola was first created in the 1900s and was later revamped in the 1970s by the German creamery Käserei Champignon. The creamery uses pure milk from local dairy farms that contain no preservatives, additives, stabilizers, artificial flavours, or gluten. The milk is rigorously tested for quality and freshness, ensuring the production of the freshest and best possible cheese.

There are two popular versions of Cambozola: the young Classic and the matured Black Label. Both cheeses are made by adding fresh cream and two separate moulds, Penicillium camemberti and Penicillium roqueforti, to pasteurised cow's milk. The Black Label version is aged for longer, resulting in a more robust blue flavour and a gorgeous natural grey rind.

How Cambozola is made

Cambozola is a soft-ripened, triple cream cheese made from cow's milk. It is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. The cheese was first made in the 1900s and was later revamped in the 1970s by German creamery Käserei Champignon. It has been sold since 1983 and is still produced by Champignon.

Cambozola is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving it a rich, creamy texture characteristic of triple-crème cheeses. The edible bloomy rind is similar to that of Camembert. The name "Cambozola" is a portmanteau of "Camembert" and "Gorgonzola". It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located.

The cheese is made with pure milk from local dairy farms that use no preservatives, additives, stabilizers, artificial flavours, or gluten. All the milk that comes into the creamery is rigorously tested for quality and freshness, guaranteeing the freshest and best possible cheese. The high-quality cultures in the milk form a fine blue grain in the cheese during maturation. The refined flavour of the blue mould, in combination with the particularly creamy soft-ripened cheese, makes Cambozola so unique and irresistible.

Cambozola Black Label is a premium version of the cheese with a fine grey mould on the outside and fine blue veins on the inside. Its speciality lies in its production, which involves a particularly long maturation at a low temperature. This careful cold maturation gives Cambozola Black Label a fine aroma and wonderful creaminess.

Cambozola's taste and texture

Cambozola is a soft blue cheese with a rich and creamy texture. It is often described as having a buttery mouthfeel and a mild flavour. The blue flavour is subdued, and the cheese is considered smoother and milder than other blue cheeses. It has a soft, almost spreadable texture.

The cheese is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from cow's milk and has two types of mould: Penicillium camemberti and the blue Penicillium roqueforti, which is also used to make Gorgonzola, Roquefort, and Stilton. The addition of extra cream to the milk gives Cambozola its rich consistency and sets it apart from other blue cheeses.

The name Cambozola is a portmanteau of Camembert and Gorgonzola, reflecting its hybrid nature. It is produced by the German company Käserei Champignon, which is located in the town of Kempten (formerly known as Cambodunum).

Cambozola has two main varieties: the young Classic and the matured Black Label. The Black Label version is aged for longer, resulting in a firmer texture and more robust blue flavour. It also develops a natural grey rind. The Classic variety, on the other hand, has a delicate blue cheese flavour and a softer texture.

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 fruits like figs, blackberries, and grapes. It can also be served with crackers as an appetizer or enjoyed as a dessert cheese.

How to serve Cambozola

Cambozola is a soft cow's milk cheese that combines the styles of French soft-ripened triple cream cheese and Italian Gorgonzola. It is a milder, smoother, and creamier alternative to blue cheese. It has a rich, gooey, and creamy texture with a subtle blue flavour.

When serving Cambozola, it is best to take it out of the fridge at least 30 minutes before serving and let it rest unpacked. This allows the aroma, taste, and consistency to fully develop. It is also best to arrange the cheese in whole pieces on the platter to prevent it from drying out.

Cambozola is a very versatile cheese and can be served in many ways. It can be paired with acidic and crunchy snacks to balance its richness. For example, it goes well with pickles, especially pickled okra spiked with smoked paprika. It can also be served with crackers or bread, or used as an ingredient in a vinaigrette salad dressing. In autumn, it is excellent when combined with fresh mushroom dishes, such as chanterelles, porcini mushrooms, or button mushrooms.

For a more indulgent option, Cambozola can be baked with pecans and cranberries. Simply combine pecans, dried cranberries, brown sugar, curry powder, and a pinch of salt, and then top the cheese with this mixture before baking. Serve this with sliced pears and/or crackers.

Cambozola also pairs well with cocktails, especially those with zingy liqueurs like Chartreuse, or with ingredients like Calvados, yellow Chartreuse, Benedictine, and orange bitters.

Awards won by Cambozola

Cambozola is a unique, soft-ripened cheese that combines the creamy mildness of French soft-ripened triple cream cheese with the refined zest of Italian Gorgonzola. It was first created in the 1900s and later revamped in the 1970s by German creamery Käserei Champignon. Since its launch in 1980, Cambozola has become a well-known cheese worldwide, with a presence in over forty countries. Here is a list of awards won by Cambozola:

• In 1998, Cambozola received the highest award of 3 stars from the famous chef Paul Bocuse.
• In 2006, a jury of experts awarded Cambozola Classic the gold medal as "Product of the Year" from among 300 cheese products.
• In 2019, Cambozola received the "Remarkable Taste" award at the Superior Taste Award in Belgium.
• In 2020, Cambozola Black Label was awarded "Best of Class" in the "Blue Cheese with Exterior Molding" category at the World Championship Cheese Contest in Wisconsin, USA. This was the second consecutive win for Cambozola in this category.

These awards are a testament to the exceptional quality and taste of Cambozola, which has become a favourite among cheese connoisseurs worldwide.

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