BLUE · 104 / 163
Cambozola
German triple-cream cheese combining a Brie-like bloomy rind with gentle blue veins and rich buttery flavor.
Milk & style
Cow’s milk • triple-cream soft blue
Aged Approximately 2–3 months; verify label
Rennet Microbial (listed in guide; check current label)
Tang 2/10 · Funkiness 2/10
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Food, wine & beer pairings
Food
Berries, honey, almonds and baguette
Wine
Sparkling wine or off-dry Riesling
Beer
Wheat beer or Belgian witbier
More about this cheese
History & producer
Käserei Champignon, Bavaria, Germany Käserei Champignon introduced the modern CAMBOZOLA in the 1970s, combining the plush richness of a soft-ripened cheese with gentle blue veining. The Bavarian company traces its cheesemaking history to 1908.
At the cheese counter
“Think Brie plus a little blue—ultra-creamy, buttery and perfect for a blue-cheese beginner.”
In the kitchen
MELTING: Excellent – soft, buttery, and easy to melt on bread, burgers, or potatoes. GRATING: Not recommended – spread or slice it instead. SHAVING: Not recommended – too soft; slice, spread, or spoon it instead.
Enjoy within
3–5 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
