igourmet German Cambozola Black Label Cheese (7.5 ounce)

I fell in love with this cheese when my daughter served it. A bit milder than a stronger blue cheese. Spreads easily. Just plain good on almost any kind of cracker. The only problem.......I can eat the entire piece by myself! 😁

Regular Cambozola has been one of my favorites for many years. I spread it, liberally, on toasted baguettes (excellent quality, thin, crisp crackers will also work in a pinch) along with lots of roasted garlic (I make my own). The cheese must be warm/room temp (if it's cold, I heat the cheese VERY BRIEFLY on a saucer in the toaster oven; it should not be melted or runny, just softer than cold/hard/firm). The black label Cambozola seems to be firmer, less creamy (in texture only--it is still mega-rich in flavor). It's more like a "soft" gorgonzola (as opposed to a crumbly gorgonzola). I just polished off a big chunk, with Carr's sesame crackers and a big yummy salad. It had all the components of a fabulous meal.

This is the best cheese. So worth the price.

It is a very smart tasty spiced cheese. Not like most of the cheeses which are available on the American markets which are flat and boring in there taste. Except the cost has gotten rather outlandish. Nevertheless, I rather buy quality than quantity! RWB