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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 cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
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 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.
The cheese's name is a combination of the names Camembert and Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located. [2]
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