Cambozola

Cambozola is a delectable cow's milk cheese that artfully merges the finest traditions of French and Italian cheesemaking. Imagine the luxurious creaminess of a French triple cream cheese paired with the distinctive blue tones of Italian Gorgonzola—that's Cambozola in a nutshell.

This exceptional cheese was developed by the German company Hofmeister-Champignon in the 1980s and quickly became a favorite. It continues to be produced by Champignon to this day. In many English-speaking countries, it's often referred to as "blue brie" owing to its creamy texture and mild blue cheese flavor.

Cambozola is crafted using the molds Penicillium camemberti and Penicillium roqueforti. Extra cream is incorporated into the milk, resulting in the sumptuous consistency characteristic of triple cream cheeses. The rind, similar to that of Camembert, is entirely edible.

In terms of flavor, Cambozola is milder than Gorgonzola piccante. It boasts a smooth, creamy texture and a delicate blue cheese flavor that isn't overpowering. The name "Cambozola" cleverly fuses "Camembert" and "Gorgonzola" emphasizing the cheese's unique combination of creamy and sharp characteristics. Additionally, it pays homage to the Roman name "Cambodunum" for Kempten, where the cheese is produced.

Whether you're a cheese enthusiast or simply enjoy exploring new tastes, Cambozola is an absolute must-try!