🧀 Cambozola Balance
Cambozola Balance is the lighter version of the German soft cheese Cambozola with blue noble cultures: 55% fat in dry matter instead of 70% in Classic.
Cambozola Balance is the lighter version of Cambozola, the soft cheese created in 1980 by the family-owned Champignon-Hofmeister dairy in Kempten, in the Allgäu region of Germany. Like the classic Cambozola, it combines a white bloomy rind with fine blue veins of noble cultures, placing it between bloomy-rind cheeses such as camembert and blue cheeses.
The main difference is fat content. Cambozola Classic is a double-cream cheese with 70% fat in dry matter, while Balance has 55%. According to the maker, 100 g provides 326 kcal, 28 g of fat and 18 g of protein. The taste is described as creamy, full and mildly savoury.
The cheese is made from cow's milk produced without genetic engineering and with microbial rennet, so it suits vegetarians. Like all the dairy's cheeses, it is naturally almost lactose-free, with under 0.1 g per 100 g. For deli counters, Balance comes as whole wheels of about 1.4 kg.
How to use it: serve it on a cheese board with pear or grapes, on fresh bread, in salads or melting over hot potatoes. Keep it refrigerated and take it out about half an hour before serving so the paste softens.
Facts
| Raw material | Cow's milk |
|---|---|
| Main use | Cheese boards, bread, salads, hot potatoes |
What it includes
How it connects to Cheese
🧀 Cambozola Balance → kind of → 🔵 Blue cheeses → kind of → 🧀 Cheese
Links
- Part of
- 🧀 Cambozola, 🔵 Blue cheeses
Frequently asked questions
How is Cambozola Balance different from Cambozola Classic?
In fat: Balance has 55% fat in dry matter, Classic 70% (double cream).
Does Cambozola Balance contain lactose?
According to the maker, it has under 0.1 g of lactose per 100 g, so it is naturally almost lactose-free.
Similar
🧀 Cambozola Classic · 🧀 Castello Creamy Blue · Mlekovita Rokpol · Société 1863 · Société Bio · 🧀 Galbani Dolcelatte