Cambozola, Camembert meets Gorgonzola, ptt, Cambozola. It has a white molded rind, like a Camembert or a brie, and then it has blue mold on the inside like a Gorgonzola. Texture, texture, it's all about the texture. Very, very buttery. The blue mold is definitely present. It contributes kind of bitter notes, like bitter greens, and also more mushroomy flavors to the cheese. For people who don't like blue cheese, you're probably not gonna like this. For people who are interested in blue, this is a really great starter because it's not as salty, as peppery, or as overwhelming as other kinds of blue cheese. This is a very delicate cheese and high turnover really helps with quality with this style of cheese. And one thing that I know Trader Joe's has is high turnover. So I do think that the quality that you can expect to get of the Cambozola is probably among the highest because they're cutting it and selling it and cutting it and selling it very quickly.