What is the difference between cambozola and gorgonzola

The Penicillium roqueforti is the same mold used to make Stilton, Roquefort and Gorgonzola. For me it is the best of both worlds … smooth, nutty, creamy with a little zippy flavor from the blue. It spreads well on bread or crackers. The rind of the cheese is much like Camembert. I did not get the best picture of the cheese but you can see what I am describing, streaks of blue in what otherwise appears to be a piece of brie.

It is an excellent cheese for a cheese board as the mild blue would be satisfying to people who are not drawn to the stronger cheese varieties. I would suggest pairing it with apples, pears or grapes and a light to medium bodied Burgundy or Bordeaux wine.

While researching I came across a recipe showcasing the Cambozola cheese and it looks amazing. I have not tried it, but I definitely will. The recipe is Warm Figs with Cambozola and Balsamic. I found the official Cambozola website. Share this comparison:. If you read this far, you should follow us:. Diffen LLC, n. Bleu Cheese vs. Comparison chart Differences — Similarities —. Appearance Bleu Cheese is spotted with a blue, blue-grey or blue-green mold that gives it a distinctive appearance.

Follow Share Cite Authors. Share this comparison: If you read this far, you should follow us: "Bleu Cheese vs Gorgonzola. Comments: Bleu Cheese vs Gorgonzola. Related Comparisons. Contribute to Diffen Edit or create new comparisons in your area of expertise. Log in ». It is made from cows milk. The mold can be added at different times of the production process i. Gorgonzola is an Italian blue cheese. Proper noun en proper noun wikipedia Cambozola A smooth, mild cheese made from the same blue Penicillium roqueforti mould used to make gorgonzola, Roquefort, and Stilton, with the addition of … Made from pasteurized cow's milk.

Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. Generally, it takes three to four months to attain full ripeness. With gorgonzola cheese specifically, the mold is injected in to the cheese via needle-like things, and then it grows veins from there. It was developed in Germany during the 's. It is a very creamy version that attempts to mimic gorgonzola.

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