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Cambozola is a German soft-ripened blue cheese developed by Hofmeister-Champignon. It is made from cow milk with a creamy, specialty flavour.
It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort cheese, and Stilton cheese. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple cream, 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.
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