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A type of German blue soft cheese with a rind like Camembert, produced using Gorgonzola blue mold.
- ‘The meat was tender and tasty, and the slivers of cambazola cheese melted on top were a touch of genius.’
- ‘Cambozola Cheese is a cross between blue cheese and Camembert.’
- ‘For appetizers, we ordered the poached snails on barley rusks in a delicious cream sauce of apple juice, herbs, garlic and shallots, with cambazola cheese, red wine and sweet, oven-dried wine grapes.’
- ‘We also noted such delicacies as pastrami and cambozola with walnuts at £2.75 or £3.25 in a baguette.’
- ‘So when I saw a wedge of Cambozola I decided to take the risk again, since it looked like a good soft cheese with blue veins of mold’
1980s: an invented name, blend of Camembert and Gorgonzola, with the insertion of -bo-.
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