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Cambozola Black Label Question.....

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Phoebe May 4, 2013 11:08 AM

This was my first time trying it. Even at room temperature, there were tiny little mold pieces that never "mixed" with the rest of the cheese. They stayed firm and separate from the cheese itself. I enjoyed the taste of the cheese, but not having "little bits" along with it.

Is this customary with this particular cheese? I've sampled many, many blue cheeses, and have never come across this before. Does this mean the cheese is too young? A fluke? Or just usual? Experts..... please help me out.

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    Sushiqueen36 RE: Phoebe May 8, 2013 09:45 PM

    That's how it should (or was intended to) be. Because it's a double cream cheese, the mold pieces are never going to soften like the paste will and will just offer a contrasting texture. Maybe you would enjoy it not quite at room temp when the paste isn't quite as soft.

    I don't mind the textural difference but also mostly eat it on soft bread so I don't also notice the moldy bits as much...

    6 Replies
    1. re: Sushiqueen36
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      Phoebe RE: Sushiqueen36 May 9, 2013 06:32 AM

      Thanks for the info. I've never had a blue do this before. I figured it was intentional, but wanted someone to confirm it. As to your suggestion of eating it at a colder temp, that's exactly what I started doing. Better, but probably would not buy again.

      Is (regular) cambozola like this? Any other blues?

      1. re: Phoebe
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        Sushiqueen36 RE: Phoebe May 9, 2013 09:11 AM

        I haven't had regular Cambozola recently but I don't remember it having the same issue. It's not quite as creamy in texture as their Black Label.

        Another one that I remember having the different textures is Bleubry- a creation from Canadian cheesemaker Alexis de Portneuf. Not nearly as creamy as CBL but still has those mold pieces you describe that differ in texture from the rest of the paste.

        1. re: Sushiqueen36
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          Phoebe RE: Sushiqueen36 May 9, 2013 09:38 AM

          In my quest to learn more about cheese, if you know... Why do these mold pieces stay firm like they do, and not in other blues? Thanks!

          1. re: Sushiqueen36
            njmarshall55 RE: Sushiqueen36 May 9, 2013 04:38 PM

            Just finished my first wedge of blue label. Did not notice the mold being anything but incorporated into the cream. No crunchy bits at all. EXCELLENT cheese!

            1. re: njmarshall55
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              Phoebe RE: njmarshall55 May 10, 2013 03:58 PM

              The bits weren't crunchy like most cheeses that have little crystal bits. These soft bits were about the same size as a "jimmie" sprinkle, and definitely not incorporated into the cream. (This wasn't what all of the mold in the cheese was like, but too many bits for my liking.)

              1. re: Phoebe
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                Sushiqueen36 RE: Phoebe May 10, 2013 08:51 PM

                I love that you compared them to Jimmies!

      2. paulj RE: Phoebe May 10, 2013 08:55 PM

        cambozola - Camembert + Gorgonzola

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