So here’s an interesting thing, Constant Readers. The blogging program I use allows me to see which countries have visited my blog. For instance, I know that the blog had its first ever visit from Ireland yesterday. Dia duit , léitheoir Éireannach, céad míle fáilte. And my apologies if Google Translate butchered that.
All this to say that while trying to choose a cheese to review today, I thought it would be interesting to pick one from a country that has visited the blog. And that is how I came across today’s cheese…
Cambozola is a German cheese that seems like it’s a little unsure of its identity. It’s a combination of a French cream cheese and an Italian Gorgonzola. So we’ve got a German cheese that’ a mixture of French and Italian cheeses. I guess it’s kind of like the EU of cheeses. It’s also sometimes known as blue brie. The cheese has its own website but you may be asking yourself “was its das?” as it’s all in German: Cambozola
All this to say that while trying to choose a cheese to review today, I thought it would be interesting to pick one from a country that has visited the blog. And that is how I came across today’s cheese…
Cambozola is a German cheese that seems like it’s a little unsure of its identity. It’s a combination of a French cream cheese and an Italian Gorgonzola. So we’ve got a German cheese that’ a mixture of French and Italian cheeses. I guess it’s kind of like the EU of cheeses. It’s also sometimes known as blue brie. The cheese has its own website but you may be asking yourself “was its das?” as it’s all in German: Cambozola
So let’s review all the things that Cambozola is like: French cream cheese, Italian Gorgonzola, blue cheese, brie. Even its name is a mixture, as it merges Camembert and Gorgonzola. As I said, identity crisis. Although to be fair, research indicates the name may also refer to Cambodunum, the Roman name for the city of Kempten, which is where Champignon, the largest producer of Cambozola, is is located. Champignon also has their own website, which is in English: Champignon Cheese
As for the cheese itself, it’s a soft cow’s milk cheese. As you may recall from my review of brie, I was not blown away by it. To me, it was just too strong a taste to enjoy it. I actually liked the texture of it but was always waiting (rather anxiously) for the aftertaste to hit. It’s almost the same with this one. Again, if paired with something that balances it out, I could see how this would be quite a good cheese. It apparently goes well when paired with fruits, honey or a Chardonnay. I also think it would fit in nicely on a cheese tray to have some variety and it’s supposed to be a good introduction to blue cheese.
To summarize: Nicht mein Favorit, aber eine solide Käse.
Stay cheesy!
Captain Cheese
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