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Cambazola is a modern, creamery, blue cheese made from cow?s milk. It has a flat round shape with penicillin rind. The cheese was created in 1970?s. The texture is smooth and rich and the taste is spicy and slightly sweet-sour.
It differs from other cheeses primarily because it is made using homogenized milk in the cheese-making process which causes the taste to stand out. The taste is sharply piquant and slightly salty, which we refer to as the blue *bite*.
The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
It has a soft melting centre and a lovely lingering taste. Retaining its natural rind lends this cheese its wild mushroom aroma and woody taste. Serve with pear wedges and walnuts. Pairs well with sparking wines, cabernet Sauvignon, Syrah, Zinfandel and especially Port.