I bought the wrong cheese at the store and am unfamiliar with it. Cambozola triple cream. Anyone familiar with it and have some good recipes? I love to cook so I am open to anything easy to challenging? (20 replies, last updated by Sophia C. May 12, 2007)

for me I like cambozola, I also really enjoy manchego with them. (15 replies, last updated by alwayscooking February 16, 2009)

moh, if you’d really like to take baby steps toward enjoying blue cheese more, I have a recommendation for you: CAMBOZOLA http://www.gourmetsleuth.com/equivalents_substitutions.asp?action=search I used to hate blue cheese,... (85 replies, last updated by maria lorraine May 21, 2009)

This may sound a little crazy, but I don’t really like Brie. I just like the rind on the outside... Are there other cheeses (or ways of preparing the Brie) so I can maximize the rind... I’m this way with other cheese... (6 replies, last updated by Humbucker December 10, 2006)

Yea the portions are small but not extreemly so. Remember @ over 30 choices you can sample a whole lot. If these items are on the menu get them! cambozola mac-n-cheese, grilled asparagus w/ truffle aioli, bbq ribs, halibut... (6 replies, last updated by Steve Timko August 12, 2005)

I had was over a month ago and I can still taste it. The food’s not bad – some of the sandwiches (as in the cambozola and beef) were very good. Juices excellent. Not cheap, but definitely several cuts above Bread... (2 replies, last updated by viola da gamba February 26, 2004)

did not inspire me. Hugo Molina is still in the mode of putting together unusual combinations and mixing lots of flavors, as was his trademark at Parkway Grill. Like pizza topped with Asian pears, fresh papaya, caramelized... (1 reply, last updated by joea April 12, 2001)

staying with the italian theme, what about gorgonzola, or cambozola? More interesting than brie or fontina. (8 replies, last updated by thursday July 8, 2009)

Cambozola is definitely the way to go! (14 replies, last updated by Maximilien April 18, 2008)

Cambozola which I have always assumed is Camembert – with a streak of blue running through the middle (69 replies, last updated by anakalia September 28, 2009)

plates sound good -Tre Formaggi Robiola, Pecorino Brillo, Cambozola accompanied by figs, apricots in liqueur, herbed almonds, chestnut honey 12.50 Tre Carni Bresaola, Prosciutto di Parma, Salame Finocchiona served with peperoni rossi... (7 replies, last updated by abstractpoet March 26, 2009)

This is one of my favorite appetizers EVER. I make a chutney with sun dried tomatoes, caramelized onions, golden raisins, roasted red pepper, and optionally, currants. Serve this chutney with cambozola cheese, roasted garlic and... (8 replies, last updated by danhole November 27, 2007)

have been missing something but it was just a mushroom pizza to me We took an order of the Cambozola and potato pizza home – asked for it to be slightly under cooked and reheated in the oven – which was great... (3 replies, last updated by kat_dew May 23, 2007)

with our meal. We decided on the Boston Lettuce Salad to share. A salad of grilled portabello mushrooms, cambozola and pomegranate seeds with a vinaigrette dressing. A very nice salad that was gladly put on two plates for us.I... (4 replies, last updated by kim c December 9, 2004)

Ever had cambozola (i.e. camembert/gorgonzola)? That stuff is unbelievable. (37 replies, last updated by Phoo_d May 11, 2009)