Cambozola Black Label Cheese

Cambozola black label is a smaller wheel in circumference but taller than the classic and has a gray mold rind. Cambozola black label is a masterpiece from the german company käserei champignon.

Gfi Cheese Catalog 2017 By Gourmet Foods International Issuu

The cheese has a unique natural gray mold on the outside and an exquisite blue veining on the inside.

Cambozola black label cheese. Cambozola black label cambozola cambozola is a triple cream brie style blue cheese made from pasteurised cows milk in the german region of allgäu. The cold ripening method gives cambozola black label its fine aroma and wonderful creaminess. This gourmet cheese is a triple cream soft ripened blue cheese that is matured in special cold cellars cold ripened.

The black label is aged longer than the classic cambozola and in cold cellars. Cambozola black label cheese is a masterpiece from the german company kaserei champignon. Well until youve tried the black label you havent experienced the utmost in creamy blues.

Cambozola black label is a premium blue soft ripened cheese with a beautiful grey mold exterior. The cheese invented in 1900s is still made in germany by kaserei champignon since 1970s. This german gourmet cheese is aged in cold cellars yielding a rich cheese with a very creamy texture.

Sure youve heard of cambozola. The cheese was invented circa 1980 and is still produced by champignon. Savor a toasty stout alongside a slice of cambozola black label.

This gourmet cheese is a triple cream soft ripened blue cheese that is matured in special cold cellars cold ripened. Its speciality lies in the refinement. Cambozola black label is made from the milk of from cows that have grazed on the grasses in the bavarian valleys of the allgau region.

In 1980 the master cheesemakers of germanys champignon cheese factory wanted to combine the qualities of two classics. This process and extra aging yields a richer cheese with a very creamy texture. Cambozola was patented and industrially produced for the world market by the large german company hofmeister champignon.

The end result is a cheese with blue veining thats subtle enough for sensitive palates with the crowd pleasing texture of a triple crème. In english speaking countries cambozola is often marketed as blue brie. Skillfully manufactured with a particularly long maturation at a low temperature.

Brie style pasteurized cows milk cheese with the barest hint of blue veining whats not to love. Their experimentation paid off. In terms of taste both are creamy slightly nutty with hints of pungent blue.

The refined taste of blue cheese and the creamy texture of camembert. Cambozola black label melts delicately on the palate and this black label version boasts bolder sweet and nutty flavors.

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