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Distinctive Features
Cambozola presents a striking visual profile with its thin, edible, snow-white Penicillium candidum rind. The interior paste is a pale ivory or buttery yellow, generously marbled with elegant blue-green Penicillium roqueforti veins. This contrast between the pristine rind and the marbled interior is one of its most recognizable and appealing physical characteristics.
The texture is exceptionally soft, creamy, and almost spreadable at perfect room temperature. It boasts a high fat content, typically around 70% fat in dry matter, contributing to its luxurious mouthfeel. Its consistency is supple and yielding, offering no resistance to the knife, while its humidity level is high, giving it a moist, lush quality that melts on the tongue.
Cheese Varieties
The original Cambozola, often labeled as ‘Cambozola Black Label’, remains the most widely recognized variety. It is characterized by its mild blue flavor and ultra-creamy texture. This version is aged for a shorter period, typically three to four weeks, to preserve its gentle character and prevent the blue mold from becoming too dominant.
Another notable variety is ‘Cambozola Gold Label’, which undergoes a longer aging process. This extended affinage allows for a more pronounced, complex blue flavor and a slightly firmer paste compared to its Black Label counterpart. Some producers also create limited edition versions, such as those wrapped in vine leaves or infused with herbs, though the classic blue-veined style is the most celebrated.
History and Traditions
Cambozola’s story is a modern one, beginning in the 1970s at the Champignon cheese company in Allgäu, Southern Germany. The master cheesemongers sought to create a new cheese that would combine the best attributes of two European classics. They aimed for the creamy, bloomy-rind elegance of French Camembert and the tangy, marbled intrigue of Italian Gorgonzola, hence the portmanteau name ‘Cambozola’.
The Allgäu region has a long and proud history of dairy farming and cheesemaking, famed for its lush alpine pastures. While known for other cheeses like Allgäuer Emmentaler, the invention of Cambozola brought the region international acclaim for innovation. There are no ancient traditions tied to this cheese, but it has quickly become a modern classic, often enjoyed during the festive season and as a sophisticated dessert cheese.
Production Process
The production of Cambozola begins with pasteurized cow’s milk, which is warmed and inoculated with starter cultures and both types of mold. The Penicillium candidum is responsible for the white rind, while the Penicillium roqueforti creates the blue veins. Rennet is added to coagulate the milk into a curd, which is then gently ladled into forms to preserve its delicate structure.
The young cheeses are salted and then pierced with fine needles to allow oxygen into the paste. This crucial step encourages the growth of the blue mold veins throughout the cheese. They are then transferred to aging cellars with high humidity for several weeks. During this time, the white mold blooms on the surface, forming the characteristic rind, while the internal blue mold develops its signature flavor.
Wine or Beverage Pairings
Cambozola’s creamy richness and mild blue tang make it exceptionally versatile with a range of beverages. Sweet white wines are a classic choice, as their sugar content beautifully counterbalances the salt and mold. German Spätlese or Auslese Rieslings from the Pfalz or Mosel regions are sublime local partners, their acidity cutting through the fat perfectly.
Fortified wines also serve Cambozola excellently. A rich, nutty Oloroso Sherry or a Late Bottled Vintage Port provides a robust counterpoint to the cheese’s creaminess. For beer lovers, a Belgian Tripel or a malty German Bock beer offers complementary yeasty and caramel notes. Even sweet cider or a dark ale can create a harmonious and satisfying pairing.
Suitable Fruit and Vegetables
Fresh and dried fruits provide a wonderful sweet contrast to Cambozola’s salty, savory profile. Ripe pears and crisp apple slices are timeless companions, their juiciness and freshness cleansing the palate. Figs, both fresh and dried, offer a honeyed sweetness and slight granular texture that melds beautifully with the creamy cheese.
For vegetables, consider the crunch and slight bitterness of endive or radicchio leaves, which can be used as edible vessels for small portions of cheese. Toasted walnuts and pecans add a essential earthy crunch and richness that enhances the overall tasting experience. A drizzle of acacia honey or fig jam over the cheese is also highly recommended.
Suitable Meat and Fish dishes
Cambozola can be incorporated into cooking to add depth and creaminess to various dishes. It melts beautifully into sauces for pasta, particularly with chicken or turkey. A simple chicken breast can be elevated by stuffing it with Cambozola and herbs before baking, creating a juicy, flavorful center.
It also works well as a gourmet burger topping, melting over the patty to create a rich, tangy sauce. For a more refined dish, consider serving a small wedge alongside a rare, seared steak; the cheese acts as a potent and creamy condiment. It is less commonly paired with fish, but can be used sparingly in a sauce for a robust, meaty fish like monkfish.
Presentation
Always remove Cambozola from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18-20°C, where its full aroma and creamy texture can be appreciated. Serving it too cold masks its complex flavors and makes the texture unpleasantly firm.
Present the whole wheel or large wedge on a wooden board, slate, or white porcelain plate to contrast its color. Use a dedicated cheese knife with a forked tip for serving, as the rind can be delicate. For eating, a standard cheese knife or even a butter knife is sufficient due to its softness. Arrange accompanying fruits, nuts, and breads around the cheese for a visually appealing and practical platter.
Recipe Ideas
Cambozola and Caramelized Onion Tart
This savory tart makes for an impressive starter or light lunch. The sweetness of slowly cooked onions provides a perfect balance to the tangy, creamy Cambozola. The richness of the shortcrust pastry base complements the luxurious filling, creating a harmonious dish.
It is best served warm, allowing the cheese to be at its most unctuous. A simple side salad of bitter greens with a sharp vinaigrette will cut through the richness beautifully. This recipe is straightforward but delivers restaurant-quality results that will delight your guests.
- 1 sheet of ready-rolled shortcrust pastry
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp brown sugar
- 200g Cambozola cheese, rind removed, cubed
- 2 large eggs
- 150ml double cream
- Fresh thyme leaves
- Salt and black pepper
- Preheat your oven to 200°C. Line a tart tin with the pastry, prick the base with a fork, and blind bake for 15 minutes.
- Meanwhile, heat the olive oil in a pan over low heat. Add the onions and cook slowly for 20-25 minutes until very soft. Stir in the sugar and cook for another 5 minutes until caramelized. Let cool.
- In a jug, whisk together the eggs and cream. Season with salt, pepper, and thyme.
- Spread the caramelized onions over the pastry base. Scatter the cubed Cambozola evenly over the onions.
- Pour the egg and cream mixture over the top. Bake for 25-30 minutes until the filling is set and golden. Let rest for 10 minutes before serving.
Pear and Cambozola Endive Boats
These elegant bites are the perfect canapé for a cocktail party or gathering. They are incredibly quick to assemble but offer a sophisticated combination of flavors and textures. The bitterness of the endive, sweetness of the pear, and creaminess of the cheese create a perfect mouthful.
This recipe requires no cooking, making it an excellent last-minute appetizer. You can prepare the components ahead of time and assemble them just before serving to keep the endive leaves crisp. They are visually striking and always a crowd-pleaser.
- 3 heads of Belgian endive
- 1 ripe but firm pear
- 150g Cambozola cheese, at room temperature
- 50g walnuts, roughly chopped and toasted
- 2 tbsp honey
- Freshly ground black pepper
- Carefully separate the endive leaves, choosing the largest, most cup-shaped ones. Arrange them on a serving platter.
- Core the pear and cut it into small dice, about the size of a pea.
- Using a teaspoon, place a small amount of Cambozola into the base of each endive leaf.
- Top the cheese with a few pieces of diced pear.
- Sprinkle the toasted walnuts over each boat. Drizzle lightly with honey and finish with a twist of black pepper. Serve immediately.
Similar Cheeses and Alternatives
For those who enjoy Cambozola, several other cheeses offer a similar experience. Saint Agur is a French double-creme blue cheese that is even richer and more pungent, with a higher fat content and a more intense blue flavor. Its texture is similarly creamy and spreadable, making it a excellent alternative for a more robust choice. Another close relative is Gorgonzola Dolce, the younger, sweeter, and creamier version of its namesake from Italy. It lacks the white rind of Cambozola but shares its mild blue character and luxurious mouthfeel.
For a non-blue but equally creamy option, Explorateur is a classic French triple-creme cheese. It offers the same decadent, buttery texture and bloomy rind but without any blue veining, providing a purely rich and salty experience. From the UK, Shropshire Blue presents a more cheddar-like, crumbly texture and a stronger, annatto-dyed orange paste, but its balanced blue flavor appeals to similar palates. Finally, a mature, creamy Danish Blue can sometimes mirror the salt and cream balance of Cambozola, though it often possesses a sharper, more acidic note.
Cambozola cheese: Questions and answers
What are recommended pairings for Cambozola cheese?
Cambozola cheese pairs excellently with sweet white wines like Riesling or with nutty beers such as a Belgian Tripel. It also goes well with fresh fruits like pears, apples, and figs, as well as toasted walnuts or honey. For a savory combination, serve it with crusty bread or bitter greens like endive to balance its creaminess.
What are good substitutes for Cambozola cheese?
If Cambozola cheese is unavailable, you can substitute it with a mild Gorgonzola Dolce or a creamy blue Brie for a similar texture and flavor profile. Another option is Saint Agur, which offers a comparable creamy and tangy experience. These substitutes will provide a comparable richness and mild blue cheese character in recipes.
Is Cambozola cheese safe for everyone to eat?
Cambozola cheese is made from pasteurized milk, making it generally safe for most people, including pregnant women, when consumed in moderation. However, individuals with lactose intolerance or mold allergies should exercise caution due to its creamy nature and blue veins. Always follow storage guidelines to prevent spoilage and ensure food safety.
What is the shelf life of Cambozola cheese?
An unopened package of Cambozola cheese typically lasts for about 2-3 weeks in the refrigerator when stored properly. Once opened, it is best consumed within one week to enjoy its optimal flavor and texture. Always check for any off smells or excessive mold growth beyond the characteristic blue veins before eating.
Where can I typically buy Cambozola cheese?
You can find Cambozola cheese in well-stocked supermarkets, specialty cheese shops, and delicatessens, often in the gourmet cheese article. Many online retailers also offer Cambozola cheese, providing convenient home delivery options. Look for it in refrigerated displays where other soft and blue cheeses are kept.
What is the correct way to cut Cambozola cheese?
Use a cheese knife with a forked tip or a standard butter knife to slice Cambozola cheese due to its soft, creamy texture. Cut small wedges from a whole wheel or slice a portion from a larger piece, ensuring each serving includes both the rind and blue veins. Always use a clean, sharp knife to maintain the cheese’s delicate structure.
How do I properly eat Cambozola cheese?
You can eat Cambozola cheese by spreading it on crusty bread, crackers, or apple slices to enjoy its creamy texture. The rind is edible and adds a subtle mushroomy note, so feel free to consume it along with the paste. Pair it with sweet accompaniments like honey or figs to balance its mild tanginess.
Does Cambozola cheese need to be cooled before serving?
Yes, you should remove Cambozola cheese from the refrigerator about one hour before serving to let it reach room temperature. Serving it too cold will mask its complex flavors and make the texture unpleasantly firm. The ideal serving temperature for Cambozola cheese is around 18-20°C for the best taste and creaminess.
What is the best way to store Cambozola cheese?
Wrap Cambozola cheese loosely in wax paper or parchment to allow it to breathe, then place it in the vegetable drawer of your refrigerator. Avoid using airtight plastic wrap as it can cause moisture buildup and promote unwanted mold. Always keep it away from strong-smelling foods to preserve its delicate aroma.
How should I use Cambozola cheese in cooking?
Cambozola cheese melts beautifully into warm sauces for pasta or as a rich stuffing for chicken breasts. It also works wonderfully crumbled over salads or spread on crostini for an easy appetizer. Its creamy texture and mild blue flavor make it a versatile ingredient for both hot and cold dishes.