Cambozola
| Cambozola | |
|---|---|
 | |
Country of origin | Germany |
Region, town | Allgäu |
Source of milk | Cow |
| Pasteurised | Yes |
| Texture | soft |
Fat content | 70% fat |
Protein content | ~13-14 grams per 100g |
| Aging time | 4 to 6 weeks |
| Certification | None |
| Named after | a combination of Camembert and Gorgonzola |
 Related media on Commons | |
Cambozola is a German soft-ripened blue cheese developed by Hofmeister-Champignon. It is made from cow's milk with a creamy, specialty flavour. it is made with Penicillium roqueforti mould to give it the blue veins seen within and Penicillium camemberti to produce the white rind on the outside, as seen in many other cheeses.[1]
History
Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon. The name Cambozola is an evocation of the protected designation Gorgonzola.[2] The cheese has been sold since 1983 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie.
It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour.[3]
Nutritional information
Cambozola cheese has an average serving size of 30g.[4]
In a serving, Cambozola cheese contains 120-130 calories, 12 grams of fat, 8 out the 12 is usually saturated fat. it also contains 4 grams of protein, ~200mg sodium and is oftentimes lactose free. it has a carb count of ~1-3 grams.[5]
Composition
Cambozola cheese has a composition of around 58.3% pasturised cow milk, 20.8% cream, 10.4% salt, 7.8% bacterial cultures (to ferment milk sugars), and 2.7 percent mould cultures (responsible for the blue veins inside).[6]
See also
References
- ↑ "Cambozola Cheese".
- ↑ "PRESS RELEASE No 11/99 : "CAMBOZOLA" EVOKES THE PROTECTED DESIGNATION "GORGONZOLA"". curia.europa.eu. Retrieved 24 July 2023.
- ↑ Gobbetti, M.; Burzigotti, R.; Smacchi, E.; Corsetti, A.; De Angelis, M. (August 1997). "Microbiology and biochemistry of gorgonzola cheese during ripening". International Dairy Journal. 7 (8–9): 519–529. doi:10.1016/S0958-6946(97)00047-2.
- ↑ "Cambozola – Kăserei Champignon – 400 g". world.openfoodfacts.org. 22 October 2020. Retrieved 9 June 2026.
- ↑ "cambozola, n.", Oxford English Dictionary, Oxford University Press, 2 March 2023, doi:10.1093/oed/5734639401, retrieved 9 June 2026
- ↑ "Cambozola – Albert Heijn". world.openfoodfacts.org. 28 November 2019. Retrieved 9 June 2026.
External links