Cambozola is a combination of a camembert-style cheese and gorgonzola. Head to the …

But I watched The … It is a very creamy version that attempts to mimic gorgonzola. Made from pasteurized cow's milk. This cheese has a crumbly and soft texture with a nutty aroma. Diffen › Food › Dairy › Cheese. The Bible points out Gorgonzola, although typically mild, does have some more pungent, longer-aged varieties.

Cambozola Blue Cheese.

All of these are protected to only be called Gorgonzola, Roquefort or Stilton based on being made in an specific region. It’s name is a combination of Camembert and Gorgonzola.

Bleu de Bresse Pronunciation: BLUH-duh-BRESS Notes: This blue cheese from France is made with cow's milk, and is buttery and mild.It's a safe but unexciting cheese to serve company. forordningens artikel 13, stk. Unskimmed cow's milk is used while preparing the cheese. Cream is added to the milk, giving Cambozola a rich consistency. Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Salty cheeses that are pungent, such as cambozola, blue, stilton and gorgonzola, make up this group. Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola.

An American version called Bresse bleu is milder still.Substitutes: Cambozola OR Blue Castello OR Brie OR Gorgonzola Bleu des Causses . It is so creamy that it is sometimes sold as Blue Brie. It is a very creamy version that attempts to mimic gorgonzola. Borgonzola is a made by Castello, a dairy cooperative in Denmark that's been active since 1893. It is a cheese that is derived from combining Camembert and Gorgonzola (which is one of the oldest known Blue cheeses), hence its name Cambozola. Proper noun (en proper noun) (wikipedia Cambozola) A smooth, mild cheese made from the same blue Penicillium roqueforti mould used to make gorgonzola, Roquefort, and Stilton, with the addition of … (en proper noun) (wikipedia Cambozola) A smooth, mild cheese made from the same blue Penicillium roqueforti mould used to make gorgonzola, Roquefort, and … Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. The rind of the cheese is similar to the Camembert rind. Traditionally it has come from the Northern Italian town for which it is named and is a young cheese that ripens within three to six months. Cambozola is a German blue cheese that is a fairly recently developed version of blue cheese. Hard Cheese: Sharp and salty cheeses like gouda, parmesan, gruyere and fontina are considered hard and can usually be aged. Gorgonzola is an Italian blue cheese. Diffen › Food › Dairy › Cheese. In general, all blue cheeses are made from either cow, sheep or goat’s milk and have a mold added to them. It is a rich and creamy Camembert-type cheese with a bloomy white rind. Salty cheeses that are pungent, such as cambozola, blue, stilton and gorgonzola, make up this group. Very versatile, Borgonzola is a stand-out on the cheese board with crackers, crusty bread, and fruit, but it can also be used in any recipe calling for blue cheese.

It is typically aged for three to six months, during which time holes are poked into it to allow its signature greenish-blue mold to grow and flourish. Cambozola is a German blue cheese that is a fairly recently developed version of blue cheese.