The independent guide to Bavarian cheese in America
Same cheese, colder cellar, grayer rind, louder blue. Cambozola Black Label is the Classic’s older sibling — aged 4½ weeks at lower temperatures until a different mold strain turns the…
If Cambozola is Bavaria’s most famous blue, Bavaria Blu is its most German one: the triple-crème blue from Bergader, the family-owned soft-cheese market leader, introduced in 1972 — a full…
A Camembert–Gorgonzola hybrid named for a Roman settlement, sold to Americans as “blue brie,” and crowned Grand Champion at the 2012 World Cheese Awards. Cambozola shouldn’t work — it’s a…