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A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola. Soft and spreadable in texture, this cheese is made from cow's milk with added cream to create a rich and creamy result. Coated with an outer white mold, the smooth flesh of Cambozola contains a few blue veins providing a slightly spicy, but overall mild and somewhat mellow flavor. Considered to be a blue-brie type of cheese, this cheese is suited well for salads, appetizers, sliced meats and sausage, or sauces, this cheese should be served at room temperature for best flavor.
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