Did you know January 20th is National Cheese Day? Yes, cheese has a whole day devoted to itself! As it should, if you ask me. Well, in honor of celebrating cheese, I put together a quick guide on Cambozola wine pairing and all the different ways you can enjoy this creamy, salty cheese.
If you haven’t heard of Cambozola before, it’s basically a cross between a French triple crème style cheese and a blue cheese. It’s really a great combo. And it’s even better with the right wine!
Read on to learn more about this tasty cheese, ideas for what to have with it, and the best Cambozola wine pairings.
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What is Cambozola Cheese?
Cambozola is a newish cheese invention. It was created in 1980 in southern Germany by master cheesemakers.
They set out to make a cross between two types of cheese. The first is a bloomy triple crème style cheese like Camembert or Brie. It’s rich and gooey, and oh-so spreadable. There’s a thin rind on the outside that’s also edible.
The second is Gorgonzola, a blue cheese that’s got a bite to it. The blue veins of mold make it salty and tangy when it melts in your mouth. You’ll sometimes see creamy Gorgonzola or you can get more crumbly versions.
What came out of the experiment was an irresistible cheese that was the perfect combination of mild and creamy contrasted with zesty and nutty flavors. And they creatively anointed it “Cambozola,” a blend of the two parent cheeses.
Since then, it’s received some impressive accolades, like 3 stars from the famous German chef Paul Bocuse. And product of the year in 2006 out of 300 cheese products.
It’s a great addition to a cheese plate or charcuterie board due to its versatility. You can also use it in dips, as a blue cheese sauce, or in other recipes that need something creamy but with a little bite.
One other reason it’s one of my favorite cheeses is that it’s naturally lactose-free. So, I can serve it to my husband without suffering the consequences later.
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Cambozola Wine Pairing Guide
When it comes to wine and cheese pairings, the most important thing is matching the intensity of the wine with the kind of cheese. Alcohol level, tannins, sweetness, and body all play into a wine’s intensity.
For most bloomy cheeses, a lighter, acidic wine pairs best so that it doesn’t overpower the delicate flavors. But since the blue cheese in Cambozola adds more saltiness and zest, it can be a great pairing for a wine with some sweetness.
White Wine Pairing: Riesling
There are many white wines that would be a great match with Cambozola. A less-intense style of Sauvignon Blanc from Sancerre, for example. Or a Chenin Blanc from Vouvray.
But few wines pair better with food than Riesling. And it’s one of the best pairings with Cambozola. Off dry Rieslings or medium-dry styles that have some sweetness work best.
German Riesling is made in all different styles. Halbtrocken or Feinherb on the label will tell you if it’s an off-dry or medium-sweet style. Pro tip: If you don’t see any of these terms on the bottle, check the alcohol percentage. If it’s low in alcohol, that usually means it has some sweetness.
Red Wine Pairing: Dolcetto
If you’re looking to have red wine with your Cambozola, avoid big reds like Cabernet Sauvignon. The bold flavors and tannin will overpower the delicate taste of this mild cheese. Go with something that’s lighter in body with good fruit and not too much oak.
One of my favorite wines is Dolcetto from the Piedmont region of Italy. The name is deceiving, meaning “little sweet one,” because it’s lower in acidity than most other grapes from the region. But this is a dry wine with soft plum and blackberry flavors and hints of spice and earth. The best versions come from Dogliani DOCG but those from Alba are also great options.
Sparkling Wine Pairing: Traditional Method
Any dry bubbly made using the traditional method, meaning a second fermentation in the bottle, would be a great match with Cambozola. This includes wines like French Champagne, Spanish Cava, and South Africa’s Cap Classique, for example.
These acidic wines work well with creamy cheeses, refreshing your palate. And the nutty flavors complement the sharpness of the blue cheese element. Look for Brut Nature, Extra Brut, or Brut on the label to find dry versions.
Dessert Wine: Late Harvest
Sweet wines are a heavenly pairing with salty cheeses. That’s why classic pairings like port wine and stilton work so well together.
Because Cambozola is a milder version of blue cheese, I wouldn’t recommend going with dessert wines that are too sweet or very high in alcohol. But a late-harvest wine is a good option because it will have lower alcohol.
In Alsace, late-harvest wines are labeled “Vendanges Tardive” and can be made from Riesling, Gewurztraminer, Pinot Gris, or Muscat. On German wine labels, look for Spätlese or Auslese.
For more wine pairing ideas, check out 21 easy snacks with wine.
How to Store and Serve Cambozola Cheese
Don’t you hate when you buy a fancy cheese and don’t finish it. Then you put it back in your fridge and the next time you go to enjoy it, it’s gone bad?
Cambozola (and any fresh cheeses) should be stored in cool conditions, but not too cold. The vegetable compartment of your fridge usually has ideal conditions, if you can spare the space. (But let’s be honest, when given the choice between cheese and vegetables, which would you pick?)
Cheese also needs to breathe so that’s why airtight containers are not a good storage option. I recently discovered these magical bags that keep your cheese fresh longer. They allow oxygen to flow freely and keep the moisture in, essentially creating a mini cave for your cheese. It really works to make it last a lot longer!
Before you serve your Cambozola, make sure it’s had time to rest at room temperature. Take it out of the fridge a half hour before and unwrap it. Trust me, you’ll get the most enjoyment out of the aromas and flavors.
What to Have with Cambozola Cheese
While purists may cut a few slices of Cambozola, enjoy it in its full glory, and call it a day, there are lots of other ways you can have it.
Here are a few of my favorite food pairings:
Served with Fruit
Similar to wine and cheese, the flavors and acidity in fruit contrast nicely with the creaminess and saltiness of Cambozola. Fresh fruit like berries, grapes, pears, and apples are a good match. Dried fruits like figs, apricots, and dates work well too. You could even do tropical fruits like passionfruit or papaya.
On a Cheese Board
What goes better with cheese than more cheese! Whether for a party or a winery picnic, I like to have a variety of cheeses to mix and match with wine pairings.
With Cambozola, I’d recommend choosing ones that aren’t too similar, like aged cheddar, Parmigiano Reggiano, or other hard cheeses. And if you want to get fancy, add some charcuterie meats, nuts, fruit, and crackers and you’ve got yourself a Pinterest-worthy board.
As a Dip
Cambozola makes a great addition to a cream cheese dip. Just mix one part Cambozola with two parts cream cheese, sprinkle some nuts on top, and drizzle it all with honey. Serve it with crusty bread, veggies, or pita crisps.
On Skewers
Food on a stick always makes for a great party appetizer. It’s easy to pick up and eat without even having to put down your glass of wine.
And with Cambozola, there are tons of unique combinations. Try it with prosciutto and dates. Or Coppa and peaches. Serrano ham and melon are tasty too. Get creative!
Looking for more skewer appetizer ideas? Try these antipasto skewers with wine pairings.
As a Salad Topping
Blue cheese is a classic salad garnish. Why not swap it out for the creamier Cambozola? It’s the perfect addition to a winter salad with dried cranberries and walnuts. Just chop it up into small cubes and sprinkle on top.
Want more salad ideas? Check out this burrata salad and wine pairings.
As a Cheese Sauce
What’s better than cheese? Melted cheese. Especially when it’s paired with creamy potatoes or silky pasta. Cambozola makes a great blue cheese sauce, especially when you crisp up some bacon to sprinkle on top.
Cheers!
What’s your favorite wine pairing with Cambozola?
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