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?
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.
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.
grilled eggplant, zuccini, and peppers
a double creme cheese
chopped black olives
chopped red onion
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.
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).
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!
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.
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.