Cambozola

I chose the Confit and Cambozola because it sounded good and wasn't very high maintenance.

Archive 2006-11-01 Sara 2006

Inside the train car, we lunched on a picnic we packed of Dutch hard goat cheese, Irish “Blarney” cheese (whatever the hell that is), Cambozola blue veined brie, and sesame crackers washed down with a spicy, pleasantly complex zinfandel from D Cubed.

You gonna eat that? Random musings on food and life in Orange County, California » SF Bay trip, part I 2004

I jab at the last piece of Cambozola, remarking inwardly to myself that Roquefort would undoubtedly have been a much better choice of cheese in this context, its firm yet crumbly texture infinitely more pleasing on the fork than these rubbery, yielding cubes.

pinch 2006

I chose the Confit and Cambozola because it sounded good and wasn't very high maintenance.

Weekend Cookbook Challenge #11 - Party Food Sara 2006

Inside the train car, we lunched on a picnic we packed of Dutch hard goat cheese, Irish “Blarney” cheese (whatever the hell that is), Cambozola blue veined brie, and sesame crackers washed down with a spicy, pleasantly complex zinfandel from D Cubed.

You gonna eat that? Random musings on food and life in Orange County, California » 2004 » September 2004

I am eating a lambs lettuce and Cambozola salad in a discreet restaurant somewhere in Kensington, marvelling at how much a life can change in a very short time.

pinch 2006

Let's pretend to enjoy a nice Chateau Margaux and some excellent Cambozola cheese and crackers and chat about those Bond-yet-not-Bond moments in film.

Archive 2006-12-01 David Campbell 2006

All that time with complete access to French cheeses and you choose Cambozola?

pinch 2006

Let's pretend to enjoy a nice Chateau Margaux and some excellent Cambozola cheese and crackers and chat about those Bond-yet-not-Bond moments in film.

Bondian, Yet Not Bond Pt. 1 David Campbell 2006

In case you haven't experienced Cambozola yet, do try it.

Archive 2005-06-01 2005