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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 soft-ripened cheese specialty which is made of cow's milk. The blue cheese veins inside give this creamy cheese its very special flavor.
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.
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