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Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon. The cheese has been sold since 1983 [1] 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.
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Cambozola. Cambozola is an unusual German triple-cream cheese made from cow's milk. The cheese is produced in the region of Allgäu since the early 1970s by Käserei Champignon, although it first appeared in the 1900s. This cross between Camembert and Gorgonzola (hence the name) has a bloomy rind that hides a creamy and smooth texture of the.
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Cambozola Classic. The delicious secret of this popular classic is the high-quality cultures in the milk, which form a fine blue grain in the cheese during maturation. The refined flavour of the blue mould in an extraordinary combination with particularly creamy soft-ripened cheese is what makes CAMBOZOLA so irresistible! Nutritional values.
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CAMBOZOLA Classic. The delicious secret of this popular classic is the high-quality cultures in the milk, which form a fine blue grain in the cheese during maturation. The refined flavour of the blue mould in an extraordinary combination with particularly creamy soft cheese is what makes CAMBOZOLA so irresistible! Nutritional values.
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Cambozola Grand Noir is a fine blue, regional cow's milk cheese made by Käserei Champignon, Lauben / Allgäu, Germany. Grand Noir is an extremely creamy soft cheese that melts in the mouth instantly. This amazing cheese is aged in the waxy black mantle that gives a distinctive flavour to it. Grand Noir is an ideal ingredient in a variety of dishes, cheese platters or wines.
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Many varieties of blue cheese originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses. Cambozola, a German variety of blue cheese Production. Similarly to other varieties of cheese, the process of making blue cheese consists of six standard steps.
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CAMBOZOLA stands for soft-ripened cheese specialities of the highest quality. Discover our delicious CAMBOZOLA varieties for every taste, and find out what makes our soft-ripened cheese so unique.. Our Black Label was awarded „Best of Class" in the category „Blue Cheese with Exterior Molding" at the World Championship Cheese Contest.
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In 1980, this soft-ripened blue cheese was created with the aim of combining creamy mildness with a refined zest. Today it is available in well-stocked cheese counters all over the world. Connoisseurs in over 40 countries choose CAMBOZOLA when they want to savour a unique kind of blue cheese.
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In 1980, master cheese-makers in south Germany succeeded in achieving this uniqueness. The result was a new and fascinating composition. A very special cheese of its own kind: CAMBOZOLA. With the unique interplay of tenderly melting curd and the refined flavour of blue mould, CAMBOZOLA is sure to impress.
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Cambozola is a soft blue cheese that originates from Allgäu region in southern Germany. Effectively, this original German cheese brings together the best parts of two classic European cheese recipes. Indeed, it is inspired by French Camembert and Italian Gorgonzola.
Cambozola Blue Cheese Mild Blue Brie
With just the slightest hint of blue veining, Champignon Cambozola Black Label is a mild, spreadable blue cheese unlike any other. The pasteurized cow's milk cheese ripens slowly at a low temperature, allowing the paste to gradually break down and amplify its toasty, buttery taste and texture while also creating a unique triple-crème blue with a bloomy, gray-mold rind.
German Cheese Cambozola Blue 1 pound BrieStyle Blue
Cambozola is a soft-ripened, creamy cheese made from cow's milk. It comes in two types: Cambozola Classic and Cambozola Black Label. Both cheeses are gluten-free and vegetarian-friendly. Cambozola Classic:This cheese gets its delicious taste from special cultures in the milk that creates tiny blue grains as it matures. The mix of creamy cheese and the unique blue mould flavour makes Cambozola.
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It's CAMBOZOLA. The exquisitely creamy CAMBOZOLA brings together in harmony two distinct styles of cheese: the rich creaminess of a brie with the piquant notes of a blue cheese. Smoother and mellower than a typical blue cheese, we call it our "beginner's blue," and it is a real crowd-pleaser. The velvety smooth texture and the mild.
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A Cheese Mix-Up. Cambozola's story begins with a blend of two cheeses: Camembert and Gorgonzola. This cheese comes from Germany and combines the smooth creaminess of Camembert with the special blue veins ( blue cheese mold) of Gorgonzola. It's a unique creation that brings together the best parts of both cheeses.
Tonight's Oscarworthy cheese plateCambozola blue cheese, doublecream
Cambozola (Germany): As its name — a portmanteau of Camembert and Gorgonzola — suggests, this uber-creamy cheese with a fuzzy, bloomy rind features only a few blue veins, making it one of the.
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Cambozola. This triple cream brie-style blue cheese hails from the Allgäu region in southern Germany. Making its first appearance in the 1900s, Cambozola was revamped in the 1970s by German creamery Käserei Champignon. As one of the most modern creameries in Europe, Käserei Champignon uses pure milk from local dairy farms that use no.
