Cambozola cheese
Cambozola is a cows' milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It was patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese (originally called Bavaria Blu), was invented circa 1900 and is still produced by the Bergader family in the Chiemgau region of Bavaria.
It is made from the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to Camembert. It is considerably milder than Gorgonzola.
The cheese's name appears to be a portmanteau of Camembert and Gorgonzola, given that its flavour combines the moist, rich creaminess of Camembert with the sharpness of Gorgonzola. It also refers to the Roman name Cambodunum of the city Kempten, where Champignon is located.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Cambozola cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Cambozola cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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