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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.

Cannundrums Cambozola Triple Cream Soft Ripened Blue Cheese

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 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.

Cambozola discovered. Yes. r/Cheese

When a pocket of blue hits your tongue, it feels nearly like a soft, velvety piece of gravel, entirely distinct from the rest of the buttery interior. Cambozola has been around since 1900, and is actually a Bavarian cheese. I'd have thought it either French or Italian, considering its similarity to French-style bloomies and the Italian great.

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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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A French cheese that is creamy like Cambozola, but without the blue flavor. It melts well, making it a good substitute in recipes. Roquefort: This French blue cheese has a more intense flavor than Cambozola, but can work as a substitute if you enjoy stronger blue cheeses. Cream Cheese: A mild and creamy cheese that can replace Cambozola in.

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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.

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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.

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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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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.

Cambozola Blue Cheese Mild Blue Brie

The soft, tacky blue cheese is mild enough for cheese newbies to love, but provides enough creaminess and delicious flavor to hook even the most seasoned turophiles (like us here at the office). But as wonderful as Cambozola is on its own, sometimes you need to mix it up a little — and that's where the following recipes and pairings come in.

Cannundrums Cambozola Triple Cream Soft Ripened Blue Cheese

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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Cambozola Black Label melts delicately on the palate, and this Black Label version boasts bolder sweet and nutty flavors. The end result is a cheese with blue veining that's subtle enough for sensitive palates, with the crowd-pleasing texture of a triple crème. Pairings. Savor a toasty stout alongside a slice of Cambozola Black Label.

Cambozola Brie with Blue Cheese 70 Shop Cheese at HEB

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. 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.

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.