In article >,
Sqwertz > wrote:
> wrote:
> > My wife and I are going to try this recipe. She says "I've never had a
> > savoury cheesecake before." We'd like to know what you think of it. It
> > lists a few cheeses it could be made with. We're going to try it using
> > Cambozola Blue.
>
> My mother makes this with a true blue. Cambazola is much milder and I'm
> of the opinion you need to use something riper and stinkier for the full
> effect of this dish.
I'm with Steve. You need a lot of flavor for that much cream cheese.
Besides, unless Cambazola is a lot cheaper where you are, you should be
able to find a cheaper substitute. Cambazola is made in Germany, and
you can get generic blue cheese made in the style of Gorgonzola for much
cheaper in the US. Of course, if you are in the EU and get Cambazola
cheap, then if you like the recipe as given, you might consider
substituting more Cambazola for some of the cream cheese for your second
try.
--
Dan Abel
Petaluma, California USA