Cambozola (Cambozola) - German cow cheese with mold , the producers of which were able to combine the features of French soft cheeses and Italian gorgonzola . Hence the name: “kambotsola” = “ camembert ” + “ gorgonzola ”. Cheese was patented by the German company Champignon in the 1970s . Before that, a similar cheese, Bavaria Blu , was produced in Bavaria , which has been produced since the 1900s . Refers to blue cheeses .
| Cambocola | |
|---|---|
| Cambozola | |
 | |
| Country of origin |  Germany |
| City, region | Bavaria |
| Milk | cow |
Content
Production
For the production of cheese, Penicillium roqueforti mold is used, with the help of which cheeses such as gorgonzola , roquefort and Stilton are prepared . A soft consistency is achieved by adding cream. The white crust of cheese is similar to the Camembert crust.
Subspecies
Kambotsola Black Label
Premium cheese made from cambotsola. Soft cheese with streaks of blue mold and gray mold on the surface. The peculiarity of this subspecies of cambotsola is its longer aging, in contrast to other cambocola cheeses, at low temperatures, which gives this cheese a distinctive flavor and softness.
Kambotsola Classic
Classic cambotsola cheese subspecies. During production, high-quality blue mold cultures are introduced into the milk, forming streaks in the process of cheese ripening.
Cambotsola Finesse
Variation of cambocola cheese with garlic flavor.
Kambotsola Balance
A lightweight subspecies of cambocola cheese with a 25% fat content.
Cambocola Crema
A pasty subspecies of yogurt-based kambotsola cheese. [one]
Notes
- ↑ Weblizards, Custom Internet Solutions, www.weblizards.de. Käserei Champignon - Cambozola . www.champignon-international.com. Date of treatment June 21, 2016.