This soft ripened, triple cream, cow's milk, blue veined, semi-soft Cambozola cheese is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970's. Extra cream is added to the milk, giving Cambozola a rich consistency, characteristic of triple creams. The edible rind is comparable to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and has a smooth, creamy texture with a gentle blue flavour. Its flavor combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. Cut cheese, up to 5 lb.