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	Cambozola cheese - Wikipedia, the free encyclopedia
		Cambozola is a cheese that is a combination of French Camembert and Italian Gorgonzola.
		The rind of the cheese is similar to the Camembert rind.
		Cambozola is considerably milder than either Gorgonzola or Camembert.
	en.wikipedia.org /wiki/Cambozola_cheese (100 words)

	Seacrest Foods International - Cambazola (Site not responding. Last check: 2007-10-14)
		Cambozola is intended to appeal to those who find blue cheese a little too harsh and spicy.
		Cambozola is produced by the skilled cheesemakers of Kaserei Champignon in Bavaria/Germany, a dairy with more than 80 years of cheese making experience.
		Cambozola is a classic desert cheese along with fresh fruits or crusty bread as well as crackers.
	www.seacrestfoods.com /cheese/descriptions/gercambazola.html (170 words)

	The Worldwide Gourmet presents all about gorgonzola
		Veal Medallion with Cambozola cheese - Jean-François Méthot of Hostellerie Les Trois Tilleuls, Quebec
		The Consortium for the protection of Gorgonzola cheese applied to the Commercial Court in Vienna for an order prohibiting the marketing of cheese in Austria under the name "Cambozola" on the basis that it amounted to an evocation of "Gorgonzola" and, as such, infringed the Origin Regulation.
		Therefore, it is is a mild and creamy, triple crème, blue-veined cheese with a white mold coating produced in Germany.
	www.theworldwidegourmet.com /cheeses/divers/cambozola.htm (187 words)

	Thrifty Foods - Recipes / Cooking Tips / Recipe Tip of the Week / What is Cambozola Cheese?
		Cambozola is a cheese developed in Germany during the 1970s that combines the tastes and textures of Camembert and Gorgonzola, hence its name.
		The rind of the cheese is similair to camembert, as is the rich, creamy interior, except, of course, for the streaks of blue that run throughout.
		Cambozola is milder tasting than either Gorgonzola or Camembert, which makes it ideal for someone who wants to try a rich-tasting cheese, but not be overwelmed by it.
	www.thriftyfoods.com /recipes/ckngtp_rcptpo_050427.html (186 words)

	Cambozola Blue Cheese - Buy Cheese from around the World - Cambozola Blue Cheese (Site not responding. Last check: 2007-10-14)
		Cambozola Blue Cheese, is a rich and creamy Camembert-type cheese with a bloomy white rind.
		Cambozola Blue Cheese is produced by the skilled cheese makers of Kasseri Champignon in Bavaria/Germany, a dairy with more than 80 years of cheese making experience.
		Cambozola Blue Cheese is a classic desert cheese along with fresh fruits or crusty bread as well as crackers.
	pepperjamsearch.com /gourmet-food/igourmet/cambozola-blue-cheese-.htm (389 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		Emmental cheese is not originally from Allgäu (a part of Bavaria) but from a region named Emmental in the Swiss canton of Bern.
		Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind.
		This superb grating cheese from Bavaria is made from partially skimmed cow's milk.
	www.igourmet.com /shoppe/shoppe.asp?cat=1&subcat=Germany (1512 words)

	Nibbles (Site not responding. Last check: 2007-10-14)
		The Cambozola, produced by Kaserei Champignon in Bavaria, Germany, is a triple-cream soft-ripened cheese which my vendor advertised as a bleu cheese.
		Nibbling at the Cambozola I must say initially that it is most certainly obvious that this was produced using beaucoup de cream.
		There are two layers of the bleu cheese, and unlike the tepid Cambozola, this one has a lovely ripe bouquet, and yet is not so pungently fragrant that it crosses over into aficionado territory.
	www.taffytastic.com /cheese1.html (316 words)

	Cold Bacon's The Other Other Side of the Moon
		This cheese is not to be eaten alone.
		This cheese has a delayed finish that requires chewing patience in order to appreciate (or such a large mouthful that it takes a while).
		Lke me, this cheese cannot decide whether it wants to be gorgonzola or Roquefort, and is not as good as either.
	www.coldbacon.com /cheese.html (3634 words)

	Cambozola Blue Cheese - Glossary from Hormel Foods
		A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.
		Soft and spreadable in texture, this cheese is made from cow's milk with added cream to create a rich and creamy result.
		Considered to be a blue-brie type of cheese, this cheese is suited well for salads, appetizers, sliced meats and sausage, or sauces, this cheese should be served at room temperature for best flavor.
	www.hormel.com /kitchen/glossary.asp?id=35426 (179 words)

	Sweetnicks: No Cookin' Here
		Happened to have some Cambozola cheese (one of my favorites!) in the refrigerator, so I melted some on a toasted roll, with a slice of avocado, and I was set.
		Developed in Germany in the 1970s, Cambozola is a cheese that is a combination of French Camembert and Italian Gorgonzola.
		For dessert they had cambozola (sp?) cheesecake with a walnut crust and strawberry coulis...Too bad their guacamole tacos were so big, or I would have tried it.
	sweetnicks.blogspot.com /2005/06/no-cookin-here.html (769 words)

	Cook's Thesaurus: Blue Cheese
		But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born.
		Blue cheeses vary in pungency--I'd serve a mild blue cheese like Cambozola at a neighborhood get-together, and a more pungent blue like Saint Agur or Cabrales to fellow foodies that I'm trying to impress.
		Cambozola Notes: This German cheese combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.
	www.foodsubs.com /Cheblue.html (1069 words)

	Another Country Diary by Fred Harden - Bungendore NSW, Australia (Site not responding. Last check: 2007-10-14)
		The cheese is firm outside, soft inside and almost buttery on your tongue (that's apparently from the fresh cream that's added to the milk in processing).
		Of course I had to look it up in the cheese books and on the web, and found it's a modern, Bavarian made, cows milk cheese, popular in Europe and from the use in the USA recipes that are online, big there too.
		Because Cambozola is widely exported, and doesn't look too moldy, it's apparently popular as a 'starter' blue cheese for people that look suspiciously at most blue cheeses.
	www.thinktag.com /country/archive/country_diary073.htm (975 words)

	Cheese - Cambozola
		Pear and Cambozola Soup - Blends pears, onions, stock, cream and cheese, served cold.
		and Melted Cambozola Cheese - The cheeses is added after the gnocchi is tossed with the pesto.
		This cheese is from Bavaria, near the Bavarian Alps.
	www.gourmetsleuth.com /cheese_cambozola.htm (53 words)

	GermanFoods.org: Recipe of the Month: Cambozola Strudel (Site not responding. Last check: 2007-10-14)
		Cambozola is a smooth and extra creamy soft-ripened cheese from Germany with subtle blue veins.
		Remove from heat; stir in thyme, tarragon, sour cream, and lemon juice, Cambozola and half the salt and pepper.
		Spread Cambozola and vegetable mixture to cover half of the longest lengthwise side of the phyllo and to 1-1/2 inches of the short sides.
	www.cmanorthamerica.org /consumer/cambozolastrudel.cfm (321 words)

	Swiss Rose (Site not responding. Last check: 2007-10-14)
		Cambozola® cheese was created in Germany in the 1970's as the offspring of a marriage between French Camembert and Italian Gorgonzola.
		Much milder than its parents, its rich consistency is achieved by adding cream to the milk.
		Cambozola® has become one of the most popular creamy blues in America today.
	www.swissrose.com /pages/j301_a1831.html (115 words)

	Amazon.com: Books: The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and ... (Site not responding. Last check: 2007-10-14)
		She also starts the reader from scratch, telling one what cheese actually is. She also gives the reader a fascinating overview on the history of cheese, as well as a chapter on cheese and nutrition.
		With the guidance of a cheese professor, Paula immersed herself in the cheesemaking process and went on to produce thirty-five different types of cheese.
		Paula also includes a nutritional breakdown for many cheeses, a cheese-buying guide, a list for substituting cheese by type, a list for selecting cheese by flavor and finally a list for selecting cheeses by country of origin.
	www.amazon.com /exec/obidos/tg/detail/-/0684863189?v=glance (2387 words)

	Easy Baked Cheese Fondue - MSN House & Home (Site not responding. Last check: 2007-10-14)
		Cambozola cheese combines the melting qualities of Camembert with the strong flavor of Gorgonzola.
		Watch the cheese carefully after about 3 minutes of cooking; once it's heated through it quickly begins to melt.
		Bake in a 450 degree F oven for 5 to 8 minutes or until cheese is softened and just begins to melt.
	houseandhome.msn.com /food/recipes/RecipeDetail.aspx?rid=1752 (314 words)

	Restaurants: Uptown & Old Town \| www.sdreader.com
		And don't turn down their 11 different kinds of burgers, including the Fresh Salmon Burger, the OuiOui Burger ("aged bleu cheese crumbled under melted jack cheese") or the wicked, spicy Butter Burger (half a pound of lean ground beef stuffed with garlic, tarragon, basil, parsley butter, topped with cheese, garlic-paprika-cayenne-cumin mayo and more butter).
		The burgers are way-big with funky titles like the "I'm Sooo Bleu" burger with bacon and bleu cheese crumbles, or the "Two Tons Of Fun," a six-inch-high double-burger with mushrooms, bacon, lettuce, cheese, and onions.
		Outstanding selections include green chili and cheese polenta; Emerald Mushrooms salad or Rapid Dragon greens, both with a sweet surprise of raspberry jam; and, especially, their farofa salad, like American stuffing, but it's couscous studded with almonds, fat raisins, thin strips of scrambled egg, and bits of carrot and bell pepper.
	www.sdweekly.com /php/rrglist.php?area=02 (5671 words)

	Finger
		Made with shrimp, cream cheese, pecans, pineapple, and olives on buttered white and wheat bread.
		Made with cucumber, onion, cream cheese, and green food coloring spread on wheat and white bread and cut into shamrock shapes.
		Equal parts of Swiss cheese and walnuts mixed with mayonnaise, and spread on whole wheat bread.
	www.canadiancontent.net /dir/Top/Home/Cooking/Sandwiches/Finger (688 words)

	Alan Wong's Poached Pear Salad
		Place on a baking sheet and bake 325-350°F, rolling nuts on sheet to evenly caramelize.
		Roll 1 ounce of cheese in lumpia wrapper, folding in ends while rolling and deep fry in oil until golden brown, creating small spring rolls.
		The cheese lumpia should be opened (cracked in half) at the table, drizzling warm, melted cheese over the salad.
	www.starchefs.com /SoupSalad/wong_pear.html (217 words)

	★ /Home/Cooking/Sandwiches/Finger (Site not responding. Last check: 2007-10-14)
		Cream Cheese Fillings for Finger Sandwiches - Presents recipes for Creamy Date Nut, Creamy Ginger and Rum, and Olive and Nut fillings which may be used in tea sandwiches made several days ahead and frozen.
		Fig and Cambozola Finger Sandwiches - Made with walnut bread, Cambozola cheese, and ripe figs.
		Roast Beef, basil and Spicy Tomato Chutney Lavash Sandwiches - Garnished with arugula and basil and serve with chutney.
	www.mkiwi.com /cgi-bin/ave.cgi/Home/Cooking/Sandwiches/Finger (1021 words)

	La Rua Restaurante ~ Entrees (Site not responding. Last check: 2007-10-14)
		Grilled 6oz AAA Alberta tenderloin with mushroom and onion sauté, cambozola cheese and Tawny port jus.
		Grilled 7oz bison striploin with Spanish blue cheese macaroni casserole, broccolinni and port jus.
		Beef tenderloin, oven dried romas, roasted garlic and shallots in an herb veal jus with crispy onion rings.
	www.larua-restaurante.com /pages/meat_poultry.html (144 words)

	Cheese marinated in tarragon and garlic
		The recipe calls for an Italian cheese called cambozola, but any tangy, firm white cheese will do the trick: try a low-salt feta or Spanish manchego.
		The book also notes that the dish lends itself well to modification: try different herbs, or add a few chili peppers to the marinade.
		Combine olive oil, vinegar, chopped tarragon, pepper and garlic in a jar with a tight-fitting lid and let stand for one week.
	www.suntimes.com /output/recipe/cheese_tarragon_garlic.html (141 words)

	Entrée Pies: Wild Mushroom Bread Pudding with Cambozola Cheese - by Recipe Cottage
		Entrée Pies: Wild Mushroom Bread Pudding with Cambozola Cheese - by Recipe Cottage
		8 ounces Cambozola cheese (rind trimmed), cut in 1/2" pieces
		Heat 1 Tbsp of the butter in a large skillet over medium heat.
	www.recipecottage.com /pies-savoury/bread-pudding02.html (217 words)

	Fortified/Dessert (Site not responding. Last check: 2007-10-14)
		Lush and very amicable, the ripe and smooth-textured Smith Woodhouse Late Bottled Vintage Porto is a pleasing drink in all respects; great with mild triple creme cheeses.
		Great by itself, but we recommend soft blue cheeses or chocolate torte.
		This is great after dinner drink with soft cheeses.
	www.favoritebeverages.com /fortified-dessert/sandeman-porto-founders-reserve-00000002650.html (284 words)

	Recipes : Asparagus with Cambozola Sauce : Food Network
		Add cheese, bit by bit, whisking as you go.
		As 1 piece melts, add another, until no cheese remains.
		Serve with cubes of day-old bread and the cooled asparagus pieces.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_25346,00.html (147 words)

	Metroactive Dining \| Healdsburg Bar & Grill
		There are gourmet sandwiches, like pan-seared snapper topped with guacamole, Meyer lemon aïoli, and sprouts on a soft roll, for around seven bucks; and entrées such as barbecued chicken for $9.75; and grilled salmon filet, with sautéed radicchio and grain-mustard sauce, for $10.75.
		We eat perfect roasted garlic bulbs with soft Cambozola cheese spread on crostini ($5.50); yummy chipotle fries with housemade ketchup (extra points for Chef Kurtis Lumetta here!), and housemade creamy garlic sauce.
		I definitely recommend the vineyard salad ($6.75), a luscious blend of arugula, red flame grapes, candied walnuts, and goat cheese.
	www.metroactive.com /papers/sonoma/08.30.01/dining-0135.html (675 words)

	Coyote Creek Pizza : Menu : Starters & Snacks
		Spread roasted garlic and cambozola cheese on this warm flatbread and you’ll see why this has become an often requested dish!
		Brushed with pesto and sprinkled with parmesan cheese, the soft breadsticks are a great starter.
		Blue corn chips served with our homemade salsa and warm pesto goat cheese.
	www.coyotecreekpizza.com /menu/startersandsnacks.shtml (89 words)

	Fig and Cambozola Finger Sandwiches
		Spread one side of each bread piece with some of the cheese.
		Top the cheese on half of the bread pieces with a fig slice, then with the remaining bread, cheese side down.
		Spread remaining cheese around the edges of each sandwich to fill in the gaps.
	www.bhg.com /recipe/recipedetail.jhtml;jsessionid=W3XCBUS0O3GDLQFIBQPSCAWAVABCIIV0?recipeId=38028&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&_requestid=183901 (410 words)

	VINOTECA (Site not responding. Last check: 2007-10-14)
		Figs, proscuitto and goat cheese wrapped in filo pastry with a Pinot Nero reduction
		Local and imported cheeses, Italian meats, olives, vegetarian antipasto, fresh tomato and basil bruschetta and much more.
		Grilled vegetables and cambozola sandwich on multigrain ciabatta bread
	www.zanatta.ca /lunch.htm (141 words)

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