Page 41 - RCA Catalog

Cambozola

Origin

• Allgau

• Germany

Milk

• Pasteurized

• Cow’s
The delicious secret of this popular classic is the
high-quality cultures in the milk, which form a fine Flavor
blue grain in the cheese during maturation. The
• Mild Blue
refined flavor of the blue mold in an extraordinary
combination with particularly creamy, soft-ripened • Buttery
cheese is what makes Cambozola so irresistible.
The cheese was invented circa 1980 and is still Texture
produced by Kaserei Champignon in the south of • Soft
Germany. Cambozola is often marketed as “blue
• Creamy
brie.” It is made using a combination of Penicilium
camemberti and the same Penicilium roqueforti Pairing
that is used to make Roquefort, Gorgonzola, and
Stilton. Extra cream is added to the milk, giving • Lambic Ale
Cambozola a rich consistency characteristic of • Dried Fruit
triple cremes, while the edible bloomy rind is
similar to that of Camembert.

10054948 CHEESE CAMBOZOLA BLUE BRIE 1/5# Avg

40