Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon.

In English-speaking countries, Cambozola is often marketed as blue brie.

Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert.

Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour.

It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located.