Cambozola is a popular German cows’ milk cheese that is essentially a blued Brie. It looks like Brie, a small disk with a fluffy, white Penicillium rind, but when cut it reveals blue veining in the soft-ripened interior. It’s genius: all the joys of a Brie, with a mild, not at all overpowering blue cheese flavor and pretty veining.
Cambozola is made by the German cheese company Champignon (which is French for Mushroom). According to the Champignon website, they invented the cheese in 1980, and its popularity has steadily grown. Although the name looks like a combination of the cheese names Camembert and Gorgonzola, the “cambo” portion is actually drawn from an old name of the town where the cheese is made — Cambodunum, today called Kempten.
Cambozola is a high-moisture, high-fat double cream cheese, with extra heavy cream added to the milk before curdling for extra richness. Also added is Penicillium roqueforti, the special mold which gives famous blue cheeses such as Roquefort and Gorgonzola their blue veins.
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