Cambozola
From Wikipedia, the free encyclopedia
|
||||
|---|---|---|---|---|
| Country of origin | Germany | |||
| Region, town | ? | |||
| Source of milk | Cow | |||
| Pasteurised | Yes | |||
| Texture | soft | |||
| Aging time | ? | |||
| Certification | ? | |||
Cambozola is a cow's milk cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970s.
It is made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert. Not surprisingly, its flavor profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.
Serving suggestions: Eaten with fresh fruit (such as Abato pears); crackers or crusty bread.
Wine pairings: Bordeaux, Burgundy, or an Alsatian.
