What is it?
This is truly a very unique cheese, combining the best of both Brie/Camembert style cheese along with the character of Blue Cheese which is on the mild side.
The milk used can be anything from a rich fat whole milk to a triple creme (over 5.25%).
Like the Camembert, the cheese ripens slowly from the edge to the center as the protein structure changes. The Blue develops internally and is somewhat mild due to the issue of keeping open spaces inside the cheese for the blue mold to develop. This does limit the growth of the blue and thus the effects of the enzymes produced in ripening.
A key difference from the traditional Camembert or Brie is the drying of the curd surface before molding to try to keep some interior air spaces for blue development.
All in all, it is a great combo of smooth mouth-feel, mushroomy aromatics, the ripeness of the Brie/Camembert, and the distinctive flavor of Blue. Do I have your attention yet?
All in all, it is an amazing cheese and surprises me that it has taken this long to catch on.
You may find this style of cheese today in 1 of 2 formats:
- the Cambazola style tends to be more of a Brie format with a low profile being much wider than height.
- the Bresse Blue style which is like a tall Camembert style, being much taller but smaller in diameter