Bushra Griffith
Cambozola is a soft blue cheese that combines the best of French Camembert and Italian Gorgonzola. It's made from cow's milk, with fresh cream and two separate moulds added to the pasteurised milk: Penicillium camemberti and Penicillium roqueforti. The cheese was first made in the Allgäu region of southern Germany, and is still produced by Champignon, a German creamery based in Kempten.
| Characteristics | Values |
|---|---|
| Country | Germany |
| Region | Allgäu |
| Manufacturer | Champignon |
| Town | Kempten |
| Town's old Roman name | Cambodunum |
| Milk | Cow's milk |
| Cream | Extra cream is added |
| Moulds | Penicillium camemberti and Penicillium roqueforti |
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What You'll Learn
- Cambozola is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola
- It is made from a combination of Penicillium camemberti and Penicillium roqueforti moulds
- It is produced by the German company Hofmeister-Champignon, based in Kempten
- It is made with pure milk from local dairy farms that use no preservatives, additives, stabilizers, artificial flavours, or gluten
- There are two popular versions of Cambozola: the young Classic and the matured Black Label
Cambozola is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola
Cambozola is made by adding fresh cream and two separate moulds to pasteurised cow's milk: Penicillium camemberti and Penicillium roqueforti. The former is also used to make Camembert, while the latter is used to make Gorgonzola, Roquefort, and Stilton. The addition of extra cream gives Cambozola a rich consistency.
The name 'Cambozola' is thought to be a combination of 'Camembert' and 'Gorgonzola', although it may also be a reference to the town of Kempten, where the cheese's manufacturer, Champignon, is based. The old Roman name for Kempten was Cambodunum.
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It is made from a combination of Penicillium camemberti and Penicillium roqueforti moulds
Cambozola is a soft blue cheese made from cow's milk. It is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from a combination of Penicillium camemberti and Penicillium roqueforti moulds. These moulds are added to pasteurised cow's milk, along with fresh cream, to create the cheese's distinctive flavour and texture. The cheese is then aged to create either the young Classic or the matured Black Label varieties. The addition of extra cream gives Cambozola a rich, triple-crème consistency, while its edible bloomy rind is similar to that of Camembert.
Cambozola was first made in the Allgäu region of southern Germany. It was patented and industrially produced for the global market by the German company Hofmeister-Champignon, and it has been sold since 1983. The name 'Cambozola' is thought to be a combination of 'Camembert' and 'Gorgonzola', reflecting the cheese's inspiration in these two classic European recipes. It is also produced in a small town called Kempten, which was known as Cambodunum in Roman times, so the name may also be a reference to this.
Cambozola is often marketed as blue brie in English-speaking countries. It has a delicate blue cheese flavour and a soft, spreadable texture, making it a good transition cheese for those who are not yet accustomed to stronger blue cheeses. It is excellent in salads and can be blended into a vinaigrette salad dressing, served with crackers as an appetiser, or served with fruit as a dessert.
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It is produced by the German company Hofmeister-Champignon, based in Kempten
Cambozola is a cow's milk cheese that combines the style of a French soft-ripened triple cream cheese with Italian Gorgonzola. It is produced by the German company Hofmeister-Champignon, based in Kempten, a small town in the Allgäu region in southern Germany. The name of the cheese is thought to be a combination of the town it comes from and Gorgonzola.
The cheese has been sold since 1983 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie. It 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 Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert.
The cheese was first created in the 1900s and was then revamped in the 1970s by German creamery Käserei Champignon. The creamery uses 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, which guarantees the freshest and best possible cheese.
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It is made with pure milk from local dairy farms that use no preservatives, additives, stabilizers, artificial flavours, or gluten
Cambozola is a cow's milk cheese that is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola. It 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 Cambozola a rich consistency characteristic of triple crèmes.
Cambozola is made in the Allgäu region in southern Germany. It was first made in the 1900s and was then revamped in the 1970s by German creamery Käserei Champignon. The manufacturer, Champignon, is based in a small town called Kempten, which was known as Cambodunum in Roman times. The name 'Cambozola' is likely a combination of 'Cambodunum' and 'Gorgonzola'.
Cambozola 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, which guarantees the freshest and best possible cheese.
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There are two popular versions of Cambozola: the young Classic and the matured Black Label
Cambozola is a cow's milk cheese that combines the best parts of two classic European cheese recipes: French Camembert and Italian Gorgonzola. It 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 Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert.
Cambozola is a soft blue cheese that originates from the Allgäu region in southern Germany. It was first made in the 1900s and was then revamped in the 1970s by German creamery Käserei Champignon. The cheese has been sold since 1983 and is still produced by Champignon.
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Frequently asked questions
Cambozola cheese is made in the Allgäu region in southern Germany.
Cambozola is made by the German company Hofmeister-Champignon, based in the town of Kempten.
Cambozola was first made in the 1900s, but was revamped in the 1970s by German creamery Käserei Champignon.
Cambozola is made from cow's milk, with fresh cream and two separate moulds added: Penicillium camemberti and Penicillium roqueforti.
