Cambozola
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| Cambozola | |
|---|---|
 | |
| Country of origin | Germany |
| Region, town | Allgäu |
| Source of milk | Cow |
| Pasteurised | Yes |
| Texture | soft |
| Aging time | ? |
| Certification | None |
 Related media on Commons | |
Cambozola is a German soft-ripened blue cheese developed by Hofmeister-Champignon. It is made from cow milk with a creamy, specialty flavour.
History
[edit]Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon. The name Cambozola is an evocation of the protected designation Gorgonzola.[1] The cheese has been sold since 1983 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 Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour.
See also
[edit]
References
[edit]- ^ "PRESS RELEASE No 11/99 : "CAMBOZOLA" EVOKES THE PROTECTED DESIGNATION "GORGONZOLA"". curia.europa.eu. Retrieved 24 July 2023.
External links
[edit]
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