The independent guide to Bavarian cheese in America
A blue cheese dressed for the evening. Grand Noir is hand-dipped in black wax and cold-ripens in the dark — dark blue marbling through a pale, spoonable paste, with medals…
Before Cambozola, before Rougette — there was a camembert in a tin, and it smelled faintly of mushrooms. In 1908 Julius Hirschle’s camembert gave the company its name. This tin…
Seven petals, one wheel. Fiorella di Tomino is Champignon’s showpiece soft cheese: a triple-cream wheel molded into a seven-petaled flower, with a crème-fraîche flavor. Created in 2018, it reached America…
The same fresh-pack trick as its mild sibling, with a whisper of blue culture folded in. Champignon’s answer to the shopper who wants to like blue cheese but doesn’t want…
“It’s not brie — it’s Briette.” A 4.4-ounce wheel that arrives at perfect ripeness every time thanks to an individual fresh-pack seal. Sweet milk, mild rind, zero intimidation.
Same cheese, colder cellar, grayer rind, louder blue. Cambozola Black Label is the Classic’s older sibling — aged 4½ weeks at lower temperatures until a different mold strain turns the…
A Camembert–Gorgonzola hybrid named for a Roman settlement, sold to Americans as “blue brie,” and crowned Grand Champion at the 2012 World Cheese Awards. Cambozola shouldn’t work — it’s a…
*Maker spotlight: this entry features a cheese from Käserei Champignon Hofmeister. Read the full maker profile →*