This soft-ripening triple creme blue cheese from Germany is made with pasteurized cow's milk - often described as a cross between a Camembert and Gorgonzola, it has a distinct bloomy grey mold on the outside that is entirely edible.  Unlike stronger blues, Cambozola is mild and rich with sweet notes of hazelnuts.  It's the perfect "first blue" for those easing into the world of blue cheese.

Pairs well with honey, dried cranberries and pickled vegetables.