| Cambozola | |
| Country: | Germany |
| Regiontown: | Allgäu |
| Source: | Cow |
| Pasteurised: | Yes |
| Texture: | soft |
| Aging: | ? |
| Certification: | None |
Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon. The cheese has been sold since 1983[1] 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.
The cheese's name is a portmanteau of Camembert and Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located.