Bavaria Blu — the Market Leader’s Blue

If Cambozola is Bavaria’s most famous blue, Bavaria Blu is its most German one: the triple-crème blue from Bergader, the family-owned soft-cheese market leader, introduced in 1972 — a full decade before Cambozola hit shelves. Two Bavarian blues, two philosophies, one delicious rivalry.

The story

Bergader — fourth-generation family company, founded 1902 by Basil Weixler, the same man behind the Basils smoked-cheese line — launched Bavaria Blu in 1972 — a straight triple-crème blue in the Bergader house style: rich, confident, built for the German palate. The newer edelblu line extends the family for a new generation of blue-cheese drinkers.

What it tastes like

Triple-cream richness with a genuine blue presence — creamier-forward than punchy, but with more assertiveness than Cambozola’s beginner-friendly profile. Buttery, smooth, with the blue veins contributing savor rather than shock.

Flavor profile: intensity medium · creaminess very high · blue bite moderate · salt medium
Aging: not stated by the maker · Texture: soft, creamy, yielding

How to serve it

On the board next to Cambozola for the head-to-head tasting — honey, walnuts, and fig jam flatter both. Room temperature, always.

Drink with it: A Silvaner or Riesling, per the classic German pairing logic — the wine’s fruit and acidity lift the cream. Full-bodied reds (Lagrein, Dornfelder) are the bolder alternative for drinkers who want the wine to stand up to the blue.

Finding it in America

Bergader’s US route is verified: Schuman Cheese (Fairfield, NJ) has been the exclusive importer and distributor since December 2017. The newer edelblu line comes through Abbey Specialty Foods and was on shelves at Tops, Bristol Farms, Central Market, Lake Meadow Naturals, and Mollie Stone’s as of November 2024. Ask the specialty cheese counter by name — distribution is real but not yet ubiquitous.