Champignon Cambozola Black Label
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- Vegetarian Rennet
- Age: 2-4 months
- Cow Milk
- by Champignon
With just the slightest hint of blue veining, Champignon Cambozola Black Label is a mild, spreadable blue cheese unlike any other. The pasteurized cow’s milk cheese ripens slowly at a low temperature, allowing the paste to gradually break down and amplify its toasty, buttery taste and texture while also creating a unique triple-crème blue with a bloomy, gray-mold rind. Enjoy with a glass of champagne and Brooklyn Cured Sliced Smoked Beef Salami for a sweet and savory snack.
- A portmanteau of Camembert and Gorgonzola gives Cambozola its name, as it blends the creaminess and the Penicillium camemberti mold-ripened rind of the former with the tangy, blue flavor of the latter.
- Pasteurized cow’s milk is slow ripened at low temperatures, building the complex, rich flavor that earns it “Black Label” status as it ages.
- It’s a triple crème, meaning it contains at least 75 percent butterfat by dry weight. The fat content of a triple crème is increased by adding cream to the milk at the start of the cheesemaking process.
- A gray-mold, bloomy rind wraps around the creamy paste, giving it limited blue veining. The density of the paste prevents the blue mold from spreading beyond the pierce points.
- Champignon Cambozola Black Label is the perfect introduction to blue cheese, pairing well with a spoonful of honey and a glass of champagne.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
- Käserei Champignon was founded in 1908 in Heising, Germany. It was a collaboration between, cheesemaker Julius Hirschle and wholesaler Leopold Immler.
- Hirschle had perfected a Camembert with distinct aromas of fresh mushrooms.
- They called the cheese “Champignon Camembert,” and Käserei Champignon was born.
- By 1914, they employed 40 people and were processing 8,000 liters of fresh alpine cow’s milk from the Allgäu each day to create their signature cheese.
- Champignon Camembert was exported to Africa in 1931, becoming more flavorful as it mildly ripened in the sealed tins used to transport it aboard a ship; the resulting cheese was very well received.
- By 1939, the cheese was the best-selling Camembert in Germany.
- The brand has thrived through the decades, thanks to their long history of dedicated cheesemaking.
- After opening a state-of-the-art production facility in 2000, the brand began producing up to 300,000 liters of milk each day.
- Today, their collection spans from blues, to bloomies, and many others in between.
- They are best known in the United States for the decadent Cambozola, a creamy blue first introduced in 1980 that has won numerous awards.
Welcome to the dark side of beer. Porters and stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though, as dark doesn’t always mean strong. Porters and stouts can be incredibly light in body or big boozy affairs that pour like syrup.