A personal diary about life in a country town, Bungendore NSW Australia

  Saturday 26 July 2003
Cambozola cheese Fishwyck Fresh Food Markets
The Vietnamese Bakery's wholemeal fruit loaves
Left: The disappearing wedge of creamy Cambozola cheese, above: the Fishwyck Fresh Food markets, and the Vietnamese bakery's wholemeal fruit loaves that lead us there this morning. 
So many cheeses so little eating time 

There was snow on the hills this morning, but even on a cold winter's weekend the Fyshwick market was still crowded. We all want to eat what we want to eat, and this is where a lot of Canberrans buy it, Thursday to Sunday. The number of ethnic faces and whole families shopping, add to the market's cosmopolitan credentials but it's pretty much a fresh produce market, with just enough small shops and stallholders selling other foodstuffs to make it an attractive destination in a world of ubiquitous 'super'markets. The biggest delicatessen, the Deli Planet, has crowds three deep at the counter waiting for their number to be called, but to me, it's not a great place to buy interesting cheese. Silo has the only cheeseroom in town and although it's small they always have something interesting and surprising (and accordingly priced, it's not cheese for the masses). Today we didn't feel like taking a ticket and after buying our latest craze, a wholemeal fruit loaf from the Vietnamese bakery, we went to the smaller deli next door, the Mart Delicatessen.

They seem to be the only local place we can get Milawa Gold in Canberra, (even if it is as shrink-wrapped wedges) but today the only cheese that caught my eye was the Cambozola. It was just as well I recorded the above image early in the lunch, or you'd be looking at a scan of the label. The cheese is firm outside, soft inside and almost buttery on your tongue (that's apparently from the fresh cream that's added to the milk in processing). with just a touch of the sharpness from the blue mould streaked through it. Jan said 'Castello' at first, which is another similar 'mass manufactured' cheese to suit that popular taste style. The Cambozola flavour was however a bit more balanced and interesting, not at all bland. On a piece of fresh crusty baguette, it was hard to stop eating.

Of course I had to look it up in the cheese books and on the web, and found it's a modern, Bavarian made, cows milk cheese, popular in Europe and from the use in the USA recipes that are online, big there too. Here's what I found.

The name Cambozola sounds a lot like Gorgonzola and that's about what we expected when we bought it. This intended perception has been the subject of dispute,

"Cambozola® cheese was created in Germany in the 1970's as the offspring of a marriage between French Camembert and Italian Gorgonzola. The same unique blue mold that gives Gorgonzola its delicious spiciness is added during aging and the wonderful bloomy rind that surrounds its exterior is similar to Camembert's. Much milder than its parents, its rich consistency is achieved by adding cream to the milk. Cambozola® has become one of the most popular creamy blues in America today." Swiss Rose

"Gorgonzola (an Italian soft blue cheese), has been registered as a PDO since 1996. Cambozola (a German soft blue cheese) has been registered as a trade mark in Austria since 1983. The Consortium for the protection of Gorgonzola cheese applied to the Commercial Court in Vienna for an order prohibiting the marketing of cheese in Austria under the name "Cambozola" on the basis that it amounted to an evocation of "Gorgonzola" and, as such, infringed the Origin Regulation." The Worldwide Gourmet

The label says it contains Penicillium Candidium mould and that's the white mold powder used to surface ripen Brie, Camembert, most goat cheeses and pretty much all other white mold surface ripened cheeses.

Penicillium Roqueforti is the blue mold powder used to vein cheese with the characteristic blue vein of Roquefort Blue, Danish Blue, Gorgonzola, Stilton and other blue style cheeses. It is added directly to cheese milk or to curds.

(Nothing to do with cheese is Penicillium italicum which is the white and powdery green mold that grows on those oranges you forgot were in the bottom of the fruit bowl.)

Because Cambozola is widely exported, and doesn't look too moldy, it's apparently popular as a 'starter' blue cheese for people that look suspiciously at most blue cheeses. Don't be put of by that wimpy image though, just make sure you serve it at (warm in winter) room temperature to get all that creaminess in the flavour. Long may it sell and it's now added to the personal cheese list. Like most blue cheeses it goes well with a fruit bread.

What's next?

 










 

 

Update: 2009. There's cheese now at Manuka Fine Foods and Essential Ingredient in Kingston.

 




It appears that my encounter with Cambozola is very late in the day, but that's what this diary records, - my discoveries and it's my way of holding onto what I've found by sharing it around.
















If you want to see some scary pictures of fungi, (or beautiful according to your taste) see the family that the penicillum mould belong to, the
conidial fungi, at
http://www.mycolog.com/
See Chapter 4a.







Myzithra, a Greek, sheeps milk cheese

A couple of weeks ago I bought a small piece of hard cheese in the Kingston IGA supermarket. I often pick through their bin of shrink-wrapped portions as they have types I've never tried, all cheap. The label on this piece said Mizitre but we quickly worked out it was Myzithra (also spelt Mitzithra) a Greek sheep's milk cheese usually eaten fresh. When left for a few months in brine to go hard like this was, it is used for grating. It's made with the whey left from making Kefalotiri or feta with some added cream or milk. It was pretty tasteless with a plastic texture until I melted some, then it released the sheep's milk flavour. Another cheese, another taste.
 

  Fred Harden ©2003 <thinktag> After a few days, these entries are added to the Archive Menu

Bungendore Country Diary by Fred Harden