Cheese - Cambozola

DESCRIPTION This marriage between camembert and gorgonzola dolce has resulted in a creamy, rich blue cheese which is not overwhelming to cheese newbies.  A triple creme cheese with a white, bloomy rind it's best eaten after a bit of maturation.  This delight ripens from the outside in so the outside will be a bit soft when ready to serve.   ORIGIN Germany   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Humboldt Fog and Comte or Piave By Origin - Appenzeller and Vacherin Pairings - great in a sandwich with a slice of Madrange ham, French Dijon mustard and some pickles!   SUBSTITUTES Fourme d'Ambert   INGREDIENTS Pasteurized cow milk, cream, bacterial culture, salt, rennet, penicillium roqueforti, penicillium camemberti