Joe Ciardullo Cambozola cheese is a German-style blue cheese made from cow’s milk, originating from Camembert de Normandie. It has a milder flavor than its French cousin, which makes it great for people who are new to blue cheeses.
Cambozola is a soft cheese with sweet and fruity notes that are similar to Camembert and Brie. It has a creamy texture and goes well with fruits, nuts, mushrooms, and dark bread such as sourdough or rye.
Cambozola’s distinctive taste comes from the combination of cow’s milk with goat’s milk and ash-ripened blue mold. The ash gives it its characteristic greyish color while helping preserve the cheese so it can be sold all year round instead of just during late summer like other blues.
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What Is Cambozola Cheese?
What is Cambozola cheese? Cambozola is a cheese made from a mixture of cow’s milk and goat’s milk. It was created by the German cheesemaker Hans Rieker in 1964, who added a blue-colored mold to Emmentaler (Swiss) cheese. The name Cambozola comes from the Italian words camembert, bergkäse (alpine style), and Molosser (a type of dog). The cheese is produced by several different companies such as Langres or Tilsiter in Germany, France, and Switzerland.
Cambozola is sold in two varieties: Original and Extra. There are no differences between them except that the extra has more fat content than the original (approximately 33% vs. 30%).
The company first released its Cambozola in 2000 and it quickly became popular across Europe. Nowadays, it can be found in most grocery stores around the world and even some restaurants serve it as an appetizer or main dish!
What Is the Origin of Cambozola Cheese?
Cambozola cheese Costco was created by accident. In 1964, German cheesemaker Willy Schärer accidentally mixed Brie and Gorgonzola in his factory. He was trying to create a new variety of cheese for his customers, but he wasn’t successful until he tried mixing the two types again at home. This time, his creation turned out perfectly.
How Does Cambozola Taste?
Cambozola cheese tastes similar to brie but with a hint of blue cheese. The rind is white and crusty, while the interior is soft and ivory-colored. You can eat the whole cheese at once or cut it into wedges for an appetizer or dessert course.
The taste of cambozola varies depending on where it’s from. Some versions are milder than others, so experiment with different brands before deciding which one you prefer.
Cambozola Vs. Blue Cheese: The Difference Between the Two
Cambozola is a blue cheese from Germany that is made from cow’s milk and has a creamy texture. It has a sweet, fruity flavor and is often eaten with crackers.
Blue cheese is a type of cheese made from cow’s milk. Blue cheeses are generally aged in caves or cellars for several weeks to months and may be rubbed with mold spores before being pierced with needles (known as “needling”) to encourage the growth of additional fungi within the cheese which contribute to its characteristic taste.
Cambozola is often compared to Blue Cheese because they have similar flavors, but they’re actually quite different. For example, Cambozola has a creamier texture than most blue cheeses like Roquefort or Stilton. Also, it doesn’t have the same bite as Blue Cheese does; it’s softer on the palate.
How to Make Cambozola Cheese?
Cambozola cheese is a cheese developed in Germany. It is a combination of Camembert and Gorgonzola cheese. Cambozola cheese Costco is known for its creamy taste and nutty aroma. It is available in various forms like soft, semi-soft, and hard varieties. The cheese can be enjoyed as an appetizer with bread or crackers or can be added to salads, sandwiches, and pasta dishes.
The following are the steps to make Cambozola Cheese at home:
- Step 1: Start by adding some rennet to warm milk that has been warmed up to 90 degrees Fahrenheit (32 degrees Celsius). Add salt and stir well until the mixture curdles completely into a solid mass.
- Step 2: Pour this curdled milk into a cheesecloth-lined colander and let it drain for about 10 minutes so that most of the liquid drains out of it and you are left with soft yellowish curds which have the texture of scrambled eggs but are not as runny as them.
- Step 3: Place these curds into a bowl along with some cream cheese, butter, and garlic powder; stir well until everything is evenly mixed together and forms an even mixture resembling mashed potatoes in appearance (it will be slightly lumpy but not runny). Place this mixture into a microwave-safe bowl and heat it in the microwave for 1 minute at 50% power.
- Step 4: Remove the bowl from the microwave and stir well; then place it back into the microwave and heat it for another minute at 50% power.
- Step 5: Remove this dish from the microwave again, stir well until all of your ingredients are evenly mixed together, and enjoy!
How to Serve It?
Cambozola cheese is made from cow’s milk and has a creamy and mild taste with a firm texture. It can be eaten on its own or used as an ingredient in other dishes such as salads, sandwiches, or pizzas.
Here are some ideas on how to serve this delicious blue cheese:
- As an appetizer – Serve Cambozola cheese on crackers or toasted baguette slices with olives and grapes as an appetizer before dinner. You can also spread some cream cheese on top of Cambozola before serving it as an appetizer with crackers or baguette slices.
- In sandwiches – Use Cambozola as part of your favorite sandwich recipe by adding it between two slices of bread along with tomatoes, lettuce leaves, onions and bell peppers for a delicious sandwich treat!
- With fruits – Place Cambozola on top of sliced apples, pears, and grapes for a delicious treat. You can also use Cambozola to make fruit salads by mixing them with sliced apples, bananas, grapes, and blueberries.
- With vegetables – Add Cambozola cheese to your favorite vegetable dip recipe by adding it to cream cheese, mayonnaise, and sour cream.
How Do I Store Cambozola Cheese?
Cambozola blue cheese is a soft cheese that should be stored at room temperature in the original packaging. It can also be stored, unwrapped, in the refrigerator for up to one week.
If you want to store Cambozola in the refrigerator, wrap it tightly in plastic wrap or aluminum foil before placing it in the refrigerator. This will prevent mold from forming on your cheese.
If you want to freeze Cambozola cheese, wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. When you’re ready to serve your frozen Cambozola, unwrap it and let it thaw overnight at room temperature or in the refrigerator. You can also microwave your Cambozola on low power for about 30 seconds per slice until it is soft enough to slice easily with a knife
The Best Substitute for Cambozola Cheese
If you are unable to find this specialty cheese, you may want to try one of these substitutes:
- Blue Stilton: This is another type of blue cheese from England which has a similar texture and color as Cambozola but has a stronger flavor than the original version. It is made from pasteurized cow’s milk and has a creamy texture with an intense blue veining throughout each slice.
- Roquefort: This French blue cheese is made from sheep’s milk and has been aged for at least six months before being sold commercially in France or exported abroad where it becomes more expensive due to the cost of shipping and import taxes. It is known for its strong flavor, creamy texture, and deep blue veining throughout each slice.
- Emmenthaler: This Swiss cheese has an ivory color and a mild flavor that pairs well with many foods. It’s similar in texture to Cambozola, making it an ideal alternative in recipes where you’re looking for something soft and creamy.
- Brie: This French-style cheese has a velvety texture and rich taste that makes it perfect for slicing into wedges and serving on platters with crackers or grapes. It melts easily when baked or grilled, so it’s also great for sandwiches or burgers.
- Feta: Feta is another white European-style cheese that melts nicely when heated up in the oven or grill. It has a salty flavor that makes it an ideal choice for cooking purposes, but it can also be served as an appetizer with crackers or raw veggies.
- Gouda: This cheese has a mild flavor that works well with many other ingredients, making it one of the most versatile cheeses on this list. It pairs well with fruits and vegetables, making it ideal for salads and sandwiches.
- Provolone: This Italian-style cheese is made from cow’s milk, which gives it a creamy texture when melted but doesn’t make it too gooey or greasy like some American processed cheeses.
FAQs
1. Can I eat the rind of Cambozola cheese?
Yes. The rind of Cambozola is edible and delicious! It will have a milder flavor than the interior and may be slightly firmer in texture.
2. How long will Cambozola keep?
Cambozola is safe to eat for several months after its date stamp, but its flavor and texture may change over time. If you are unable to consume all of your Cambozola within a few weeks, we recommend freezing it. To freeze Cambozola, cut into desired size pieces and wrap tightly with plastic wrap or aluminum foil before placing it in an airtight container or freezer bag. Thaw for about 1 hour at room temperature before serving.
3. Does Cambozala cheese need to be refrigerated?
Yes. Cambozola cheese must be stored in the refrigerator at all times, as it is a soft cheese that can spoil easily.
4. How can I tell if Cambozola has gone bad?
If your Cambozola has gone bad, the rind will have a grayish-green color and will develop mold when cut open. If you notice any signs of spoilage, throw away the Cambozola immediately.
Conclusion
Cambozola cheese is a delicious combination of Camembert and Gorgonzola. It is a soft cheese that melts well on pizza, in sandwiches, or on pasta dishes. Cambozola is best served at room temperature, but it will still be good when served slightly chilled from the refrigerator. The cheese can be stored in the refrigerator for up to three weeks after purchase.
