Cambozola
Cheese
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Cambozola is a German cow's-milk cheese that marries the soft, buttery body and white bloomy rind of a Camembert or Brie with the gentle blue veining of a Gorgonzola — a deliberately mild, creamy hybrid sometimes called a "blue brie."
Picking a good onedrag
Ivory paste, clean white rindLasting ammonia, foreign mould
RipeEveryday bestCreamy through. Pasteurised, yet a listeria caution: NHS says pregnant people eat it only cooked till steaming hot; the FSA also names older and immunocompromised people.
The rindBloom still white and even, softening with the paste
Press the centreYields evenly, dense and spreadable right through
Smell once unwrappedMushroomy and earthy, a soft tangy blue note