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2011-11-19T18:10:12Z

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{{#seo:
|title=Cambozola cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#gorgonzola #cambozolacheese #camembert #cowsmilk #roquefort #germancheeses #dairyproducts #cream #cheeses #creamcheese #cowsmilkcheeses
|hashtagrev=12032020
|description=Cambozola is a cows' milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cambozola cheese]]
Cambozola is a [[cows' milk]] [[cheese]] that is a combination of a French soft-ripened triple [[cream cheese]] and Italian [[Gorgonzola]]. It was patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese (originally called Bavaria Blu), was invented circa 1900 and is still produced by the Bergader family in the Chiemgau region of Bavaria.

It is made from the same blue Penicillium roqueforti mould used to make [[Gorgonzola]], [[Roquefort]], and [[Stilton]]. [[Cream]] is added to the [[milk]], giving Cambozola a rich consistency. The rind of the cheese is similar to [[Camembert]]. It is considerably milder than [[Gorgonzola]].

The cheese's name appears to be a portmanteau of [[Camembert]] and [[Gorgonzola]], given that its flavour combines the moist, rich creaminess of [[Camembert]] with the sharpness of [[Gorgonzola]]. It also refers to the Roman name Cambodunum of the city Kempten, where Champignon is located.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:German cheeses]]
[[Category:Blue cheeses]]
[[Category:Cows' milk cheeses]]

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Cambozola cheese - Revision history

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