Saturday, November 24, 2007

Cambozola: A Creamy Delight

Cambozola has quickly become one of my new favorites. This triple cream, soft-ripened cheese with blue veins is a pure delight. Its rich and creamy flavor can be enjoyed by those who typically do not care for blue cheeses.

I like Cambozola so much that I am willing to steal it. Well, sort of. When Neil Williams and Kelly Norlen hosted a dinner party at their house a few months ago, they put away the Cambozola before I was finished enjoying it. So, while I was supposed to be starting on the main course, I slipped into their kitchen and dug around in their refrigerator until I found the remaining cheese. I don't know Neil and Kelly well enough that being caught snooping around in their refrigerator would be completely comfortable.

Although most people will try to tell you the name of this cheese comes from a combination of 'Camembert' and 'Gorgonzola,' the producers of the cheese tell a different story. Käserei Champignon, located in Bavaria, selected the name to honor the ancient cheese-making settlement of Cambodunum that flourished in Bavaria around 300 A.D.

This pasteurized cow's milk cheese pairs well with fruit (e.g., figs) and nuts (e.g., roasted walnuts) and goes well on a party cheese plate. It is also a popular ingredient in sauces and soups. Champignon recommends serving Cambozola with light- to medium-bodied red wines (e.g., Pinot Noir) or Vintage Ports.

Some tasty recipes that call for Cambozola include the following:
Chicken Breast with Cambozola Mushroom Cream
Foccacia with Cambozola, Roast Beef and Arugula
Pear and Cambozola Soup
Spicy Pasta Cambozola (scroll down toward the bottom)

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