Cheese blends

I’ve been eating Cambozola lately and trying to figure out the odd pattern of little circles on the rind. They seem to indicate places where someone has inserted something and left a scar. The name of the variety apparently refers to a mix of Swiss camembert and Italian gorgonzola, and there are dots of blue on the inside that are roughly in line with the marks around the outside. So I suspect the gorgonzola is injected via a large needle…altogether it ends up having a very creamy and soft consistency with just a hint of the typical blue’s sharpness, which was probably the objective.

Well done, I say.

Hints to Cheese Makers
by James McIntyre (1827 -1906)

Addressed to Jonathan Wingle, Esq.

    All those who quality do prize
    Must study color, taste and size
    And keep their dishes clean and sweet,
    And all things round their factories neat,
    For dairymen insist that these
    Are all important points in cheese.

    Grant has here a famous work
    Devoted to the cause of pork.
    For dairymen find that it doth pay
    To fatten pigs upon the whey,
    For there is money raising grease
    As well as in the making cheese.

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