Zutat:Cambozola
Die internationale Fachjury der «World Championship Cheese» prämierte den Cambozola Grand Noir zum weltbesten Blauschimmelkäse. Cambozola Classic. The delicious secret of this popular classic is the high-quality cultures in the milk, which form a fine blue grain in the cheese during maturation. Cambozola ist ein Kuhmilchkäse, der eine Kombination aus einem französischen, weich gereiften dreifachen Frischkäse und italienischem Gorgonzola darstellt.Cambozola Project Spotlight Video
Cambozola Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Cam em b ert and Gorg o n zola gives us Cambozola. Cambozola cheese is a cow’s milk cheese made by using two bacteria Penicillium camemberti and blue Penicillium roqueforti mould. Extra cream is added for more consistency. Cambozola cheese is mild in taste than Gorgonzola pittance and it is smooth and creamy in texture. CAMBOZOLA Black Label CAMBOZOLA Black Label is a premium blue soft-ripened cheese with a beautiful grey mold exterior. Its speciality lies in the refinement: skillfully manufactured with a particularly long maturation at a low temperature. The cold ripening method gives CAMBOZOLA Black Label its fine aroma and wonderful creaminess. Sure, you've heard of Cambozola. Brie-style pasteurized cow's milk cheese with the barest hint of blue veining - what's not to love? Well, until you've tried the Black Label, you haven't experienced the utmost in creamy blues. How's this one different?. Cambozola was patented and industrially produced for the world market by the large German company Hofmeister-Champignon. The cheese was invented circa and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie.Sie brauchen sich noch nicht einmal bei irgendeinem online Spielhalle Spiele Cambozola registrieren;? - Cambozola-Hähnchenbrustfilets mit kanarischen Kartoffeln und grüner Mojo
Der ideale Platz für Cambozola ist das Gemüsefach im Kühlschrank — kühl, aber nicht zu kalt.

Pairing tips. Similar Cheeses. Bad Oberdorf, Germany. The velvety smooth texture and the mild aroma and flavor of blue will awaken the senses for a totally unique experience.
White, bloomy and edible exterior. Release Notes: This version adds support for clickable watermarks, multiple streams, and improved display performance in addition to fixing numerous bugs.
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Upsell Item. Add to Cart. The cheese was invented circa and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie.
It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton.
Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour.







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