In specialty cheese shops, Cambozola cheese is seen as an introduction into the world of blue for the mellow tempered cheese eaters.  Produced in Allgau, Germany, it is a triple cream whose richness conquers any trace of piquant blue qualities.  In this respect, it is the most palatable for the cheese lover who is not completely sold on blue cheeses.  I get it.  I used to be one of you.  It was only when I forced myself to taste each wheel that came through the door that I was able to identify nuance and complexity rather than become overwhelmed by blue sensation.  You could say I became a seasoned blue cheese eater, acquiring a taste for it over time.

The Cambozola Black Label is one step up from the standard Cambozola.  It is aged for a longer period of time, it has a natural rind, and more continual blue veining.  It is a great blue for baking as the flavor balance is impeccable.

Kristina Mazzio, a friend and photographer for Cheese Grotto, is the brains and visuals behind this recipe.  An experienced pastry cook, Kristina weaves cheese and baking science into many different delicious wonders.

Recipe

• 1 package of white button mushrooms
• 1/4 lb of blue cheese (Cambozola Black Label)
• 1 package of bacon

Preheat the oven to 350 degrees.

Simply remove the stem from each mushroom then stuff the middle with the blue cheese. Next wrap each mushroom with a strip of bacon. You may have to trim the bacon depending on the size of the mushroom. Use a toothpick to hold the bacon in its place.

Bake for 20 minutes until the mushrooms turn brown, then broil on Hi for 5 minutes.

*These can also be made on a grill.