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Cambozola what to make with it?

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?

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  1. 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.

    1. 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

        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. 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. 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

            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

              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

                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

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

                  2 Replies
                    1. re: Ellen

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

                    2. 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

                        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. 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

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

                                    1. 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.