What is Cambozola? Germany’s Unique Hybrid Cheese

Cambozola, a distinctive hybrid cheese from Germany, is a delightful blend of creamy Italian Gorgonzola and French triple cream soft-ripened cheese. Known for its rich and creamy texture with the tang of blue mold, Cambozola offers an exceptional culinary experience that has charmed cheese lovers worldwide.

Quick Facts About Cambozola

Quick Facts	Details
Origin	Germany
Type	Soft-ripened
Made From	Cow’s milk
Texture	Creamy and smooth
Color	Pale yellow with blue veins
Flavor	Mild, slightly pungent
Aroma	Musty, earthy
Rind	Edible, bloomy
Fat Content	High, up to 75%
Aging Time	At least 3 weeks
Also Known As	Blue Brie
Pairings	Fruits, nuts, honey, bread
Wine Pairing	Riesling, Cabernet Sauvignon
Beer Pairing	Belgian ales, stouts
Producer	Käserei Champignon
Shelf Life	Up to 2 weeks in refrigerator
Named After	Camembert + Gorgonzola
Introduced	Late 20th century

What is Cambozola?

Hailing from the Allgäu region of southern Germany, Cambozola is a delightful fusion of French and Italian cheese styles. This cow’s milk cheese marries the rich creaminess of French soft-ripened triple cream cheese with the piquant notes of Italian Gorgonzola, creating a unique hybrid that has captivated cheese lovers worldwide.

Cambozola emerged in the 1900s and underwent a revamp to become the show-stopper it is today. Produced by Käserei Champignon, Cambozola stands as a testament to high-quality soft-ripened cheese specialties. Its creamy texture envelops the palate, while its subtle blue veins deliver a gentle, slightly pungent flavor – a harmonious balance that has earned it a place on many special event menus.

The cheese’s distinct character comes from the innovative combination of Camembert and Gorgonzola, hence the name “Cambozola”. With its origins dating back to the early 1970s, this unusual German triple-cream cheese has been enchanting taste buds for decades. Whether served with fruits, spread on bread, or enjoyed on its own, Cambozola promises a gastronomic adventure like no other.

What Does Cambozola Taste Like?

Cambozola cheese is a delightful blend of flavors that bridges the gap between mild and pungent. Its taste can be described as a harmonious fusion of creamy, buttery richness with a subtle hint of tangy blue mold.

The influence of Camembert gives Cambozola a luscious creaminess and smooth mouthfeel, with a mild, slightly sweet, and earthy flavor that is characteristic of this type of cheese. On the other hand, the veins of Gorgonzola introduce a gentle piquancy, adding a touch of sharpness and complexity without overwhelming the palate.

Moreover, Cambozola has a bloomy rind that’s edible and adds a slight mushroomy note to its overall flavor profile. The cheese’s high-fat content contributes to its luxurious texture and rich taste, making it a favorite among cheese connoisseurs.

Whether enjoyed on its own, paired with fruits and nuts, or used in culinary creations, Cambozola offers a unique and indulgent tasting experience.

What is the Difference Between Cambozola and Gorgonzola

Cambozola and Gorgonzola, while both blue cheeses, have distinct differences in their origins, flavor profiles, and textures.

Feature	Cambozola	Gorgonzola
Origin	Germany	Italy
Flavor	Mild, creamy with a subtle hint of blue flavor	Bold, pronounced blue flavor
Texture	Smooth, creamy and spreadable	Crumbly
Aging Process	Shorter (3 weeks or more)	Longer (Dolce: 3-4 months), (Piccante: over 6 months)
Milk Type	Cow’s milk	Cow’s milk
Pairings	Pairs well with sweet white wines like Riesling, robust reds like Cabernet Sauvignon, and dark beers like Belgian ales and stouts	Often enjoyed with full-bodied red wines, honey, and pears

>> Click here to read our in-depth guide on Gorgonzola

How to Eat Cambozola Cheese?

Cheese Board: Feature Cambozola on a cheese board with a variety of other cheeses for a balanced flavor profile. Pair it with both hard and soft cheeses to offer a range of textures.
Pairings: Cambozola pairs exceptionally well with fruits like grapes, apples, and figs, which enhance its creamy quality. It also complements nuts, providing a contrasting crunch. Try drizzling a little honey over the cheese for an added touch of sweetness.
Beverages: For beverages, Cambozola goes well with sweet white wines like Riesling, robust reds like Cabernet Sauvignon, and dark beers like Belgian ales and stouts. These drinks can balance out the rich, creamy flavor of the cheese.
Culinary Uses: Due to its creamy texture, Cambozola can be used in a range of dishes. Melt it into pasta sauces or soups for a velvety touch, or use it as a topping for baked potatoes or steamed vegetables.
Sandwiches and Burgers: You can use Cambozola as a flavorful addition to sandwiches and burgers. Its creaminess pairs well with the texture of bread and the savoriness of meats.
Appetizers: Spread Cambozola on crackers or thinly sliced baguettes for a simple yet sophisticated appetizer. Top with a slice of pear or apple for a fresh contrast.
Desserts: Cambozola can even be incorporated into desserts. Try it in a cheese-based dessert recipe, such as a cheesecake or tart, for a unique twist.
Eating Raw: Of course, you can also enjoy Cambozola all on its own. Savor the cheese at room temperature to fully appreciate its complex flavors and creamy texture.

10 Best Cambozola Substitutes

Substitute	Description
Brie	A French cheese that shares a similar creaminess and mild flavor with Cambozola. However, it lacks the blue veins and piquant flavor of Cambozola.
Gorgonzola	An Italian blue cheese that has a stronger flavor than Cambozola but can be used as a substitute due to its similar texture and blue veining.
Blue Castello	A Danish blue cheese that is creamy and mild like Cambozola. It’s less pungent than most blue cheeses, making it a suitable alternative.
Camembert	A French cheese that is creamy like Cambozola, but without the blue flavor. It melts well, making it a good substitute in recipes.
Roquefort	This French blue cheese has a more intense flavor than Cambozola, but can work as a substitute if you enjoy stronger blue cheeses.
Cream Cheese	A mild and creamy cheese that can replace Cambozola in recipes where the blue flavor is not crucial.
Mascarpone	An Italian cream cheese that is smooth and mild. It lacks the blue veins of Cambozola but can be used as a substitute in certain dishes.
Saint Agur	A French blue cheese that is creamy and relatively mild, making it a good substitute for Cambozola in terms of both texture and flavor.
Dolcelatte	An Italian blue cheese that is sweet and creamy, similar to Cambozola. It can be used as a substitute in many recipes.
Danablu (Danish Blue)	This Danish blue cheese is more pungent than Cambozola, but shares a similar creamy texture and can work as a substitute if you prefer a stronger flavor.

What Pairs Well With Cambozola?

Food that goes well with Cambozola:

Category	Foods that pair well with Cambozola
Fruits	Berries, grapes, pears, apples, dried fruits like figs, apricots, and dates
Nuts	Toasted nuts, walnuts
Meats	Salty bacon
Pickles	Pickled okra
Bread	Grilled cheese sandwiches
Dairy	Blue cheese crumbles
Sweets	Honey

Also read: What Fruit Goes on a Charcuterie Board?

Beverage that goes well with Cambozola:

Category	Beverages that pair well with Cambozola
Red Wine	Cabernet Sauvignon, Merlot, Pinot Noir
White Wine	Riesling, Chardonnay, Sauvignon Blanc
Beer	Belgian ales, Stouts, Porters
Dessert Wine	Port, Sherry, Madeira
Non-alcoholic	Sparkling water, Apple cider, Grape juice

Also read: Best Wine and Cheese Pairings: The Ultimate Guide

Frequently Asked Questions

1. Can I eat the rind on Cambozola?

Yes, the rind on Cambozola cheese is edible. It forms as a result of natural ripening and adds another dimension to the flavor profile of the cheese. However, whether or not to eat the rind comes down to personal preference. Some find the texture and taste appealing, while others do not.

2. What is the green stuff in Cambozola cheese?

The green stuff in Cambozola cheese is Penicillium mold. This mold acts as a natural preservative and gives the cheese its unique flavor and appearance. It’s completely safe to eat.

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