Bavaria Blu
Sometimes sold under the name of Cambazola or Blue Brie, this pleasant little cheese that is easily available in many supermarkets. Though the alternative names suggest it could be Italian or French, it is actually German.
Bavaria Blu
It is, by all accounts a blue Brie, using the same recipe as ordinary Brie. However, introducing the blue moulds is somewhat unconventional. Normally, the mould culture is added to the milk. During maturation, and starved of oxygen, it lies dormant until stainless steel wires are used to puncture the rind. With Bavaria Blu, the mould culture is introduced during maturation by injecting it directly into the cheese. This causes the blue moulds to be localised into little pockets rather than veins that pervade the paste.
Coated with a soft, dusty, edible, white rind. It has a cream to white paste, mottled with blue splodges, making it a quite attractive looking cheese.
Like a Brie, it has little or no smell, but unlike Brie it doesn’t produce a smell of ammonia when it gets really ripe.
It has a soft creamy texture, interspersed with the slightly harder patches of blue. A soft, delicate Brie like flavour with a gently blueness. As blue cheeses go, it is very inoffensive. A blue cheese for people that don’t like blue cheese.
Purchased from most leading supermarkets.
Produced by various manufacturers including: Cambazola, Bergader & Edelweiß
Reviewed by Nick & Olympia 2012
(3/5)