Country of Origin: Germany
Milk-type: Pasteurized Cow’s milk
This relatively modern blue cheese (invented around 1900) was designed as a cheaper alternative to Roquefort. Now quite popular in its own right, the cheese is a ostensibly a combination of a Camembert and a Gorgonzola—two cheeses of which the name “Cambozola” is believed to be a portmanteau, although it may also refer to the old Roman name of the city in which the cheese in which the cheese is produced.
Cambozola has the rich, creamy flavour and slight mushroom notes of a Camembert and the pleasantly sharp and salty blue vein of a Gorgonzola. Distinctly “blue” tasting but not too strong, Cambozola is an excellent beginner’s Blue cheese.
Wine Pairings: Chardonnay.
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