Description of Cambozola cheese, cooking features, options for different fat content. Energy value and chemical composition, benefits and harms to the body. Recipes and interesting facts about the variety.
Cambozola is the original German cheese made from high-fat cow's milk. It combines the qualities of Camembert and Gorgonzola, varieties of France and Italy. Even the name was given by the merger of names. Texture - oily, airy, velvety, interspersed with white and blue mold; taste - spicy-sweet, salty, nutty; the crust is edible, light, covered with the fluff of a fungal culture, a photo of Cambozola cheese can be viewed below. This product is available in several versions, with different head sizes and different fat contents.
How is Cambozola cheese made?
A feature of the cultivar preparation is the use of several types of mold at once - Penicillium roqueforti, Penicillium Candidum and Geotrichum Candidum.
The first fungal culture creates veins inside, the rest "work" on the crust. The soft texture is achieved by adding cream to the raw materials.
Homemade Cambozola Cheese Recipe:
- Pasteurized milk is heated to 32 ° C and then removed from heat. Add calcium chloride, sourdough and white mold, cream after pasteurization. Allow to stand for half an hour to activate the bacteria, stirring gently from top to bottom.
- Liquid rennet calf enzyme is poured in, left to curd. To prevent the intermediate product from cooling, the pan is periodically placed in a water bath.
- When the kale with a clean separation of whey has formed, it is cut into grains with a side of 2-2.5 cm. Allow to stand for 5 minutes to settle and separate the liquid.
- The curd is stirred for compaction, maintaining a constant temperature of 32 ° C. This process takes 30-40 minutes. When the curd mass has settled, a third of the whey is carefully drained.
- Distribute 1/3 of the curd grains into the molds and half of the blue mold (Renicillium roqueforti) over the surface, lay out another layer of the curd mass, mold residues and completely fill the molds. It is necessary to distribute the "noble" culture in such a way that it does not sprout on a crust, that is, retreating from the edges.
- Self-pressing is carried out in the manufacture of Cambozola. The molds are turned over, holding the surface with a drainage mat, at first every 20 minutes, then, if necessary, analyzing the change in dimensions. The duration of the process is 12-14 hours, during this time the future head should be compacted by 1/3, and the serum should be acidified. Dry salting - on the second day of pressing, dry salt is rubbed into the surface.
- Maturation features - low temperature 6-8 ° С. A container for separating serum and napkins should be placed in the chamber under the mold, which are changed as they are moistened. If the volume of the chamber is small, it is periodically opened for ventilation.
- White mold is injected for 2-3 days using a thin knitting needle. The distance between the punctures is 2 cm, the depth of insertion is 2/3 of the height of the cylinder, on both sides. 2 weeks it is required to turn the future heads 2-3 times a day. If the holes from the spoke are overgrown, the "pricks" are repeated - in the same places.
In no case should you "taste" the cheese when ripe. It is worth cutting off a small piece, damaging the integrity of the crust, and fermentation stops. Maturation lasts 6 weeks, then, to suppress the activity of mold cultures, the heads are wrapped in parchment and placed back into the chambers. You can taste the wine in 21-28 days.
At dairy factories, Cambotsola cheese is prepared, as at home, but thanks to additional processes, several subspecies of the variety are produced:
| Name | Features of the variety |
| Classic | A delicate creamy mass is achieved by adding cream. |
| Grand noire | The natural crust becomes gray, covered with black wax and placed back in the aging chamber for 2-3 months. |
| Balance | Taste like the classic version. |
| Finesse | The taste of the classics is improved by adding garlic. |
| Crema | Yogurt is used instead of cream. |
When blue mold grows on the crust, it is possible to wash it with brine. Caves are not used for maturation. The variety is developed artificially, and the heads must be monitored constantly.
Composition and calorie content of Cambozola cheese
The nutritional value of the subspecies differs from the main variety. The calorie content of the classic Cambozola cheese is 427 kcal, of which:
- Proteins - 13.5 g;
- Fats - 43, 8 g;
- Carbohydrates - 0.5 g.
Calorie content of Cambozola "Balance" cheese - 345 kcal, of which:
- Protein - 16 g;
- Fat - 31 g;
- Carbohydrates - 0.5 g.
The vitamin and mineral composition is the same as in other types of soft cheese with mold. The following vitamins predominate: retinol, niacin and group B - choline and pantothenic acid; macro- and microelements - calcium, potassium, iron and zinc. High sodium content - 1500-1700 mg / 100 g, due to dry salting.
The composition of Cambozola cheese has a high amount of cholesterol - 130 mg / 100 g, which is explained by the addition of cream to the raw materials during the preparation process. In the dietary version, the amount of substance is at the level of 100 mg / 100 g. Pasteurized milk is defatted, but the cream is not abandoned. It is impossible to obtain a velvety creamy structure without such an additive.
Useful properties of Cambozola cheese
Cheese varieties, which include Penicillin, not only saturate and allow you to enjoy an exquisite taste, but also have a healing effect. Mold not only has antimicrobial properties and suppresses the vital activity of some pathogenic and opportunistic bacteria, but also improves the absorption and assimilation of nutrients. The anti-inflammatory effect of the product and the stabilization of the hormonal system during its use have been officially proven.
Benefits of Cambozola cheese:
- Improves bowel function, normalizes digestion, eliminates bloating and putrefactive processes, removes putrid breath.
- Normalizes cholesterol levels.
- Replenishes the reserve of calcium and phosphorus, prevents osteoporosis and stimulates the production of synovial fluid.
- Eliminates insomnia, improves tone and helps get rid of chronic fatigue, has a positive effect on the psycho-emotional state, stimulates the production of serotonin.
- Reduces the aggressive effects of ultraviolet radiation by stimulating the production of melanin in the upper layers of the epithelium.
- Improves the condition of blood vessels, thins blood, prevents blood clots, normalizes heart rate and blood pressure.
- Reduces the risk of coronary artery disease, heart attack and stroke.
- Accelerates wound healing and stops age-related changes.
- The sugar level increases slightly.
The recommended daily portion of Cambozola cheese is 40 g for women and 60 g for men. This piece of easily digestible protein contains more than a serving (250 g) of beef steak.
Contraindications and harm of Cambozola cheese
In case of obesity and the need to control weight, you should reduce the daily "dosage" by 3 times or completely abandon this type of product. It is necessary to take into account a possible allergic reaction due to a complex of mold cultures. Cambotsola cheese can cause harm if casein is intolerant (there is no lactose in the composition).
Despite careful control during manufacture, the slightest violation of the transportation or storage conditions for a moldy variety increases the risk of getting listeriosis. These bacteria quickly colonize fermented milk products, and fungal cultures increase their activity. Therefore, you should stop using during pregnancy to prevent possible infection. You should not take risks and lactating. In this state, a woman's immunity is unstable, and it is also possible to infect a baby.
Children are introduced to a new taste upon reaching the age of 5 - only at this age does the final formation of the intestinal flora occur.
Overeating increases the possibility of developing dysbiosis. Mold suppresses the vital activity of not only pathogenic and opportunistic bacteria, but also beneficial ones. The balance of the flora colonizing the small intestine is disturbed. Abuse can also provoke an exacerbation of chronic pathologies of the digestive system and pancreas. With an increase in secretory function, biliary dyskinesia and digestive disorders appear.
Cambozola cheese recipes
The delicacy is served on a cheese plate, set off with the taste of dried fruits, grapes, pears and melons. It goes well with honey, mint and nuts. Dry white wine is served with it. But this variety can also be used to prepare various dishes - salads, sauces, sandwiches, casseroles and desserts.
Recipes with Cambozola cheese:
- 3 cheese salad … This dish is served immediately after preparation. It's delicious while it's fresh. For refueling, connect: 1 tbsp. l. balsamic vinegar, 2 tbsp. l. lemon juice, 4 tbsp. l. walnut oil. To soften, add 1 tsp. sunflower or olive oil. Salt and pepper to taste. For the salad, mix the lush inflorescence of Batavia, tearing the leaves into pieces with your hands, and 150 g each of different varieties of cheeses - Emmental, Cambozola and Brie, cut into pieces. Season and sprinkle with crushed walnuts - 100-150 g.
- Fig salad … Mix 2 tsp for refueling. May honey, 4 tbsp. l. nut oil and 2 tbsp. l. lemon juice. 4 figs are spread in a salad bowl, cut into 4 pieces each; 6-8 green lettuce leaves, torn into pieces and slightly crumpled for juiciness; 100 g Cubesola cubes. Sprinkle with the dressing, lift the contents from top to bottom and sprinkle with a handful of roasted pine nuts. Salt and pepper to taste.
- Belgian salad … In a salad bowl, mix 150 g of endive (Belgian chicory) and 300 g of red chicory, tearing the leaves with your hands. Spread thinly sliced pears - 300 g, pieces of Cambotsola - 200 g. For dressing mix 1/2 cup of olive oil and 2 tbsp. l. lemon juice, pour over the salad and sprinkle with fried almonds - 2-3 tbsp. l., salt and pepper to taste.
- Casserole … Peel 6 potato tubers, cut into thin slices. Although the crust of Cambozola is edible, it is cut off before slicing. Prepare 200 g cheese cubes. Preheat the oven to 180 ° C. Grease a baking sheet or mold with butter, lay out potatoes and cheese in layers. The thinner each layer is, the more delicious it will turn out in the future. Another layer of finely chopped and sautéed onions can be added, although this "simplifies" the flavor of the dish. For pouring, beat 2 eggs with 2 glasses of cream, you can not very fatty. Pour potato-cheese styling and place the baking sheet in the oven. Bake for 40 minutes.
- Fondue … Melt 600 g of cheese in a thick-walled saucepan, pour in 200 ml of chicken broth and stir thoroughly until a uniform consistency is obtained. Serve hot with bread or fruit.
- Apple dessert … Preheat the oven to 180 ° C. One pecan is ground into a powder (25 g needed) and mixed with the same amount of cane sugar, wheat flour and butter. Grind with the back of a spoon and place the mixture in the oven for 8 minutes. Remove the core from 4 large apples, add a little sugar and put in the oven for 35 minutes so that the fruits become juicy and soft. The bowl of the blender is filled with sour cream - 40 g, powdered sugar - 2 tbsp. l., 50 g of cheese without a crust (otherwise the creamy texture will not work) and 1 tbsp. l. honey. Crumble (baked pecan powder) is pounded, laid out like a "pillow" on a plate, apples filled with cream are placed on top. The dish is decorated with crumbs of black and white chocolate.
You can make a dessert without heat and long-term cooking. It is enough to cut the delicacy into thin slices together with the crust and pour over with liquid honey or syrup. You just need to cook small portions. As already mentioned, overeating is harmful, and in order to limit yourself on your own, you will have to use all your willpower. The dish is delicious.
Interesting facts about Cambozola cheese
Compared to other varieties with mold, the history of this is short - the recipe was developed only in the twentieth century in 1920. The first name was Blue Bavaria - the producers tried to combine the tenderness and delicacy of Camembert and Gorgonzola.
In 1939, the recipe was handed over to the Kaserei Champignon company, founded by private entrepreneurs. The variety was produced unchanged until 1970, but then they decided to introduce something "new". The manufacturing process was slightly changed: the ripening temperature was lowered, several variants of the main variety were developed. In 1975, a new name was patented, and cheese began to conquer the stomachs and hearts of consumers since 1980.
Known as "Blue Brie" in English speaking countries, it is already enjoying a well-deserved popularity.
Now cheese with a protected name is sold throughout Germany, imported into the UK and the USA. But residents of the post-Soviet space can try it only when leaving for Germany.
