Bavaria blu: Difference between revisions
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'''Bavaria blu''' is a naturally ripened triple cream cheese with both white and blue molds, developed by the [[Bergader]] [[dairy]]. It was introduced on the market in 1972. The cheese is made from [[pasteurisation|pasteurised]] cow's milk. |
'''Bavaria blu''' was the original name for the cheese now known as [[Cambozola]]. It is a naturally ripened triple cream cheese with both white and blue molds, developed by the [[Bergader]] [[dairy]]. It was introduced on the market in 1972. The cheese is made from [[pasteurisation|pasteurised]] cow's milk. |
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Revision as of 23:41, 20 February 2008
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Bavaria blu was the original name for the cheese now known as Cambozola. It is a naturally ripened triple cream cheese with both white and blue molds, developed by the Bergader dairy. It was introduced on the market in 1972. The cheese is made from pasteurised cow's milk.
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