I’ve made suggestions before about blues to try if it’s just not your thing, but never before have I felt as confident in a gateway blue as this one. Oxford blue cheese is a British cheese but developed by a French baron surprisingly in Oxfordshire England. However, according to The Lady, you gently heat the filled cheese shells in the oven to melt the cheese and blend its flavor with the other ingredients. Maytag blue cheese is a very new variation of blue cheese. When I was a kid I avoided even smelling any blue cheese.
And I mean food group in full seriousness. When he returned a month later the normal cheese of his meal had been transformed into Roquefort blue cheese. Sure, it’s a bit of a commodity cheese, but it’s a great go-to if your only option is Trader Joe’s or a chain grocery store. You can bake it whole as you would a wheel of brie for a party (even try it en croute), serve with the last of the season’s peaches and nectarines and figs, or bake into a tart shell with a custard base for a different take on a cheesy quiche.
Because it’s a factory-made cheese, it doesn’t don the hefty price point of a small-production handmade cheese. Named after its creator Fredrick L. Maytag II, this American cheese was born in America in 1941 in Newton Iowa. Cheese for dessert? Nora Singley used to be a cheesemonger and the Director of Education at Murray’s Cheese Shop. Interestingly, it’s considered a soft-ripened cheese, which is the family of cheeses to which all bloomy-rinded or washed rind cheeses belong. She said you scoop out the middle of the cheese and then mix it with other items such as port-glazed figs or spinach or spiced cherry chutney to make a filling. Since this is such a strong cheese it should be used in moderation. Once I finally tried it when I was an adult I fell in love with it and I haven’t been able to get enough ever since. The Lady loved the creaminess of the cheese and The Man loved the bite of the Gorgonzola component of the cheese. It turns out that Gorgonzola is just one of many types of blue cheese. This is not my favorite cheese that The Lady has brought home. https://en.wikipedia.org/wiki/List_of_blue_cheeses, https://www.bonappetit.com/test-kitchen/ingredients/article/types-of-blue-cheese. I also heard The Lady tell The Man that this cheese is a favorite of her friend Mary, who is observed by a dozen felines outside of the Capital Quadrant. She is currently a freelance food stylist and private chef in New York City. The word Cambozola is a portmanteau of Camembert and Gorgonzola. Content on KitchenPerfect is copyrighted. The cheese is made with unpasteurized cows milk that is then combined with goat or sheep milk. Gorgonzola can range from mild to very strong in flavor depending on how it has been aged. If you happen to come across a recipe that calls for Gorgonzola cheese, you might have stopped and looked for another recipe to follow.
This English blue cheese uses cows milk that has been pasteurized from local cows. Montbriac is the best way to make anyone a believer in blue. It is a very creamy version that attempts to mimic gorgonzola. With deference to The Lady and The Man’s taste, I give Cambozola 3 Paws out of 4 Paws (cause that’s all I’ve got). It does share a lot in common with the British Stilton in flavor since it is stronger and spicier than most other blue cheeses. Until recently she was a TV chef on The Martha Stewart Show.
It’s believed that it was discovered when a kid left his lunch he was eating in a cave to chase after a beautiful girl. Cambozola is a combination of a camembert-style cheese and gorgonzola. Also one of the older blue cheeses, Roquefort has a unique origin story although it can’t be verified. Got a tip, kitchen tour, or other story our readers should see? To be certified as true Stilton blue cheese it must be produced within one of the following three counties – Derbyshire, Leicestershire, or Nottinghamshire. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Hier in Kalifornien bekomme ich Cambozola in einer hellblauen Packung von der Firma Champignon in Deutschland. So you’ll get that great mushroomy brie quality — and it’s indeed a triple creme, as well, with added cream to the vat during cheesemaking —plus small pockets of blue.
Because the blue stays entirely contained in small specks, you can regulate your blue intake to the morsel. This bacteria which is harmless to humans is what gives all of the blue cheeses its distinctive flavor and blue veining. Blues, however, aren’t considered soft-ripened (which just means that the cheese becomes softer as it ages); the bottom line here is that Cambozola is more brie-like than blue. According to The Brain, Mary is quite special and leads such an interesting life that she requires twelve observers. While great for the eating, Cambozola is also excellent for cooking. But I watched The Lady and The Man and they were quite taken with the cheese.
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