Cambozola is a triple cream, brie-style blue cheese that has been made from pasteurized cow’s milk in Germany by Kaserei Champignon since the 1970s. This soft-ripened, triple cream cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. The insides reveal pockets of blue veining and a unique exterior of grey mold. Cambozola is neither pungent like Stilton, nor crumbly like Roquefort. It is more creamy, moist and rich like a Camembert, with the sharpness of Gorgonzola. Its savory, nutty flavor with undertones of sweetness enhance the wonderful characteristics of the cheese. 70% FIDM.