398056 Thu May 03 12:13:43 -0700 2007 20 31 Home Cooking 0 2538610 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? Thu May 03 12:13:43 -0700 2007 93377 chrystaldawn 1 2538827 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. Thu May 03 13:02:57 -0700 2007 2538610 11028 DanaB 1 2538891 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 romaine chopped black olives chopped red onion chevre 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. Yum! Thu May 03 13:16:18 -0700 2007 2538610 11201 Diana 2 2546349 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. Sun May 06 12:47:57 -0700 2007 2538891 93377 chrystaldawn 1 2539648 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). Thu May 03 16:56:57 -0700 2007 2538610 71215 mlgb 1 2546391 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! Sun May 06 13:05:32 -0700 2007 2538610 79461 debbed 2 2546896 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. Sun May 06 17:21:14 -0700 2007 2546391 93377 chrystaldawn 3 2546944 Thankfully it is pretty common in grocery stores here but I have also found pepper jelly at a lot of farmer's markets. Sun May 06 17:50:38 -0700 2007 2546896 19291 frankiii 3 2546990 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: http://www.hotpepperjelly.com/ It's easy to make. There is a recipe on the Kraft site. http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=13*157&u3=**14*23&wf=9&recipe_id=51962 Sun May 06 18:19:25 -0700 2007 2546896 11201 Diana 3 2547969 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! Mon May 07 08:41:33 -0700 2007 2546896 79461 debbed 1 2546444 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. Sun May 06 13:33:27 -0700 2007 2538610 19291 frankiii 1 2546504 I love it alone on a good crusty bread. I don't usually cook with soft rind cheeses. Sun May 06 14:02:43 -0700 2007 2538610 13599 Ellen 2 2546606 Shame...you should try! Sun May 06 14:53:33 -0700 2007 2546504 11201 Diana 2 2547045 me too, it's just to good to waste in cooking, imo Sun May 06 18:42:43 -0700 2007 2546504 39764 coconutz 1 2546912 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. Sun May 06 17:32:05 -0700 2007 2538610 10787 Deenso 1 2546937 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. Sun May 06 17:47:14 -0700 2007 2538610 12124 TorontoJo 2 2547126 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! Sun May 06 19:20:31 -0700 2007 2546937 12658 zataar 1 2547957 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. Mon May 07 08:36:17 -0700 2007 2538610 10666 Chocolatechipkt 1 2548015 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. Mon May 07 08:56:34 -0700 2007 2538610 15802 pepper_mil 1 2561719 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: http://www.lemonsandbeans.com/?p=36 Fri May 11 10:28:19 -0700 2007 2538610 19291 frankiii 1 2563701 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. Fri May 11 22:28:13 -0700 2007 2538610 18347 Sophia C.