“Most of them are awful, industralised, produced in massive quantities”
she says candidly. But there remain little pockets in Germany still where they are making cheese by hand. This cheese is not heavy or strong and matches well with rye and caraway biscuits.
“This is actually what a cambozola aspires to be…rich buttery…fantastic for sauces” says Patricia. “A great recipe is to mix it with butter and herbs, roll it up, freeze it and cut off little rounds as and when. This cow cheese is great on a burger.”