Cambozola is a cow's 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 mold 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 the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert.
The cheese's name appears to be a portmanteau of Camembert and Gorgonzola, given that its flavor profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.
EATING IN: BAKED CAMBOZOLA WITH APRICOT CHUTNEY; Each Week We Bring You a Cut-out-and-Keep Recipe from Top Chef KEVIN ASHTON, Who Has Cooked for American Presidents and Hollywood Movie Stars
Oct 31, 2004; BAKED cambozola WITH APRICOT CHUTNEY (serves 2-3) You could serve this dish as a starter or as an alternative to a sweet...