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Cambozola what to make with it?

chrystaldawn May 3, 2007 12:13 PM

I bought the wrong cheese at the store and am unfamiliar with it. Cambozola triple cream. Anyone familiar with it and have some good recipes? I love to cook so I am open to anything easy to challenging?

  1. NonnieMuss Mar 30, 2014 07:13 AM

    I'm guessing Trader Joe's? I got their Cambozola last week and it was a huge hit with just crackers. I'm not a bleu cheese fan, but this had just a hint of bleu-ness. If/when I buy it again I'll probably dice it and sprinkle it onto a hot buffalo chicken dip and let it melt.

    1. t
      translucent Mar 29, 2014 04:59 PM

      I just let it sit and get to room temperature, and then I eat it all by itself. It's phenomenal.

      1. v
        vanvanhorn Jun 12, 2011 03:13 PM

        It's simple, but probably my favorite sandwich is made on good sourdough bread. Lightly slather mayo on both sides. Lay down slices of cambazola as thick as you can afford, about 1/8"/3-4mm thick, then two layers of thin-sliced Genoa salami. This is a seriously flavored munch so you can drink just about anything with it, nothing short of neat single-malt is likely to interfere.


        1. Sophia C. May 11, 2007 10:28 PM

          I've had fried cambozola cheese balls and they were wonderful. My friend cut the cambozola cheese into 1 inch chunks, dredged them in flour, dipped them in beaten egg, then rolled them with Italian seasoned breadcrumbs.. then deep-fried them. Eat when still hot and the cheese will ooze out of the crispy exterior. It's kind of like deep fried mozzarella sticks.

          1. frankiii May 11, 2007 10:28 AM

            I made Devils on Horseback (of a sort) in preperation for a Mother's Day meal this weekend. Recipe and pictures are at the link below:


            1. pepper_mil May 7, 2007 08:56 AM

              A restaurant in my old city used to have a dessert, cambozola spread on bread, drizzled with dulce de leche and broiled. It was a pretty intense dessert - some people loved it and it was too strong for others. You really needed coffee with it.

              1. Chocolatechipkt May 7, 2007 08:36 AM

                We currently have a lot of it, a yummy leftover from a party. I've been adding it to salads, melting it in grilled cheese sandwiches, and adding it to pasta with other cheeses.

                1. TorontoJo May 6, 2007 05:47 PM

                  As an hors d'oeuvres -- a bit of cambozola and caramelized onions in a mini tart shell, topped with a sprinkle of chervil or chives and baked for 10 minutes. For even less fuss, use the same ingredients on a flat bread of your choice, bake, then cut into wedges. Delish.

                  1 Reply
                  1. re: TorontoJo
                    zataar May 6, 2007 07:20 PM

                    Something from an appetizer book whose name I can't remember, is to whip the cheese and put a dollop on a dried apricot, top that with a toasted pecan half. It's really good!

                  2. Deenso May 6, 2007 05:32 PM

                    Here's an easy one to serve with pre-dinner wine: spread the cheese on some toasted baguette slices, press on a few arugula leaves and then top with halved fresh figs. A little sprinkling of freshly ground black pepper couldn't hurt.

                    1 Reply
                    1. re: Deenso
                      danna Jul 14, 2011 08:05 AM

                      I agree w/ the figs recommendations. I didn't know what Cambozola was either when I ordered a dish featuring it with figs at a restaurant. I despise blue cheese. Loathe it. But, the combo w/ fig was so darned interesting I actually ate it w/ moderate enjoyment. I therefore deduce it must be divine for someone who actually likes the stuff ;-)

                    2. e
                      Ellen May 6, 2007 02:02 PM

                      I love it alone on a good crusty bread. I don't usually cook with soft rind cheeses.

                      2 Replies
                      1. re: Ellen
                        Diana May 6, 2007 02:53 PM

                        Shame...you should try!

                        1. re: Ellen
                          coconutz May 6, 2007 06:42 PM

                          me too, it's just to good to waste in cooking, imo

                        2. frankiii May 6, 2007 01:33 PM

                          I have used it in both soups and sauces for pasta. I just bought a bit last week. The plan is to use it in a "Devils on Horseback" style preparation. Stuff it into softened figs, wrap with bacon and bake at 350F for 15 or 20 minutes. What it lacks in authenticity it makes up for versatility. I only say inauthentic because an Italian friend with whom I trade recipes almost had a heart attack when I described it to him. I had used the Cambazola as the main ingredient in a gnocchi sauce. I thought it was great. He expressed reservations. Anyway, I have always enjoyed it.

                          1. d
                            debbed May 6, 2007 01:05 PM

                            I don't know what makes this combination so delish, or how I got started making these sandwiches, but they're our current favorite -

                            Smoked turkey on your favorite bread/roll
                            Top w/thickly sliced cambozola
                            Pop under broiler just until cheese begins to get runny
                            Spread with hot pepper jelly
                            Top w/bread and enjoy!

                            Smoky, creamy, pungent, hot, sweet!

                            4 Replies
                            1. re: debbed
                              chrystaldawn May 6, 2007 05:21 PM

                              Debbed- I was on a search for Hot Pepper Jelly or Jalepeno jelly awhile ago with no luck any you can recommend? What stores have the best selection? I have moved from Virginia (where i couldn't find any) to Monterey, CA where I haven't tried looking yet.

                              1. re: chrystaldawn
                                frankiii May 6, 2007 05:50 PM

                                Thankfully it is pretty common in grocery stores here but I have also found pepper jelly at a lot of farmer's markets.

                                1. re: chrystaldawn
                                  Diana May 6, 2007 06:19 PM

                                  I think even Smucker's or Knott's may have a hot pepper jelly. There are several boutiqu-y brands, and quite often some local farmer or farmer's significant other will make it. Trust me, though in Monterey you will find a good store that will carry it.

                                  This company is in Fort Bragg, CA...and can ship:

                                  It's easy to make. There is a recipe on the Kraft site.


                                  1. re: chrystaldawn
                                    debbed May 7, 2007 08:41 AM

                                    I live in FL so I don't know your local markets, but I can tell you that the jar I have in my refrig right now is Dickinson's, and the label indicates that it's made in Oxnard, CA. The web address is dickinsonsfamily.com. Good luck!

                                2. m
                                  mlgb May 3, 2007 04:56 PM

                                  There was a restaurant around here that served it with cracker bread, and a whole head of roasted garlic (as well as a tomato relish that was best forgotten).

                                  1. d
                                    Diana May 3, 2007 01:16 PM

                                    Try using it in a pressed sandwich. NOT a panini. I just got started on these last week.

                                    I made a traditional Pan bagnat, but I also made one with grilled veggies.

                                    Get a small round loaf of good bread, cut off the top and sort of hollow it out. Drizzle with good olive oil. Layer in yur favorite goodies.

                                    I used
                                    grilled eggplant, zuccini, and peppers
                                    a double creme cheese
                                    chopped black olives
                                    chopped red onion
                                    balsamic jelly

                                    Then I put the top on, wrapped it in plastic wrap and put it in the fridge with a brick on it overnight. It was divine.

                                    For Cambozola, maybe you could sort of do a cobb salad in the sandwich!
                                    Or parhaps with grilled onions, roasted garlic, berkshire pork and apples.


                                    1 Reply
                                    1. re: Diana
                                      chrystaldawn May 6, 2007 12:47 PM

                                      Thanks Diana, Sounds Great I'm going to give it a try. I did use it in pasta and gave the dish a great flavor.
                                      Mlgb, I think the roasted garlic sounds like it would got great I might try it on the sandwich as a spread.

                                    2. DanaB May 3, 2007 01:02 PM

                                      Cambozola is a cross between camembert and gorgonzola -- it's a mild, creamy blue cheese. I like to eat it as you would camembert or brie -- on good crackers or bread, but I suppose you could use it any way you would gorgonzola.

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