Cambozola is a triple cream, brie-style blue cheese made in the German region of Allgau by Champignon.
|The Cambozola we got was put out under the Trader Joe's label.|
It is injected with both Penicillium camemberti, the mold used to make Camembert cheese, and Penicillium roqueforti, the mold used to make Gorgonzola, Roquefort and Blue Stilton. Thus the name is a linguistic blend of Camembert and Gorgonzola, as well as Cambodunum, the Roman name for Kempten, Germany, in the Allgua region, where Champignon is located. Extra cream is added to the milk to give it a rich consistency. It has pockets of blue veining, which give it a very mild, slightly blue taste, much milder than Gorgonzola, and an outer rind of whitish/gray mold similar to Brie. The texture and taste is much closer to Brie or Camembert, than to Gorgonzola, but the slightly blue flavor makes it much more interesting than plain Brie. It is a wonderful combination and I like it an awful lot.
|I love this cheese.|