A. Cambozola is a popular cheese, though we note that food writers Sharon Tyler Herbst and Ron Herbst, in “The Cheese Lover’s Companion”, say it’s not particularly revered among true cheese aficionados.
It was “invented” in Germany in the 1970s, and is a blend of Camembert and Gorgonzola cheeses, from which the cheese gets its name. By adding extra cream to the Cambozola, the fat content swells to 70 percent. Then, it is injected with blue mold Penicillium spores and ripened for three weeks, according “The Cheese Lover’s Companion.” The result is a triple cream cheese with just a touch of blue cheese flavor.
Those who like it find it a creamy, good accompaniment to fruit, such as pears or figs, as well as with fruity red wines such as a Cru Beaujolais, Zinfandel or dry, red Primitivo.