Cambotsola cheese (cambozola)

The famous German cheese Cambozola is a truly unique product that was able to absorb all the best qualities of French soft and Italian cheeses. Cambotsola cheese (Cambozola) got its original name thanks to the symbiosis of the names of the magnificent Camembert and the equally excellent Gorgonzola cheese.

Cambozola cheese has replenished the galaxy of world famous German blue cheese. This variety of cheese began to be produced in the 1970s. The uniqueness of Cambozola cheese lies not only in the taste characteristics, but also in the appearance of the product.

Cambozola's cheese body is enveloped by white mold, and noble blue mold can be seen on the product section. Such a kind of cheese hybrid turned out to be from German cheesemakers thanks to ongoing experiments on another no less famous and venerable cheese variety called Bavaria Blu.

Many years of experiments by cheesemakers were crowned with success in the 80s of the last century, when Cambozola cheese was able to win not only the first prizes at various international cheese festivals, fairs and exhibitions, but also love, as well as respect for both sophisticated foodies and ordinary lovers of cheese with mold.

Kambotsola cheese (Cambozola), like the vast majority of cheeses with noble mold, produce careful quality control and are protected by law from fakes. Cambozola cheese can be called exclusively a product that was made at the cheese factory of the German company Kaserei Champignon.

Kambotsola cheese is distinguished by its soft taste and delicate consistency, which the product received thanks to French soft cheese varieties. From Italian blue-mold cheese, Cambotsola got a bright, island-like taste with savoury notes.

In the process of producing Kambotsola cheese, high-quality cow's milk is used. Usually, Kambotsola cheese contains no more than 41% fat, there are also dressed or, so-called, versions of light with a content of only 25% milk fat. In addition to cow's milk, Cambocola cheese contains salt, as well as cream and rennet.

During the preparation process, Penicillium roqueforti molds are implanted into cheese, which form blue and white noble cheese molds. Kambotsola cheese is considered an indispensable attribute of a dessert cheese plate. In addition, cheese is served as an aperitif snack accompanied by fruit or dry wine.

You can find already chopped Kambotsola cheese on sale, which is perfect for making sandwiches. It is worth noting that Kambotsola cheese better reveals its taste after lying at room temperature for some time.