For more than 100 years, family-owned Käserei Champignon has been crafting specialty cheeses rooted in the traditions of Bavaria. The story began with Camembert, whose earthy, mushroomy character inspired the Champignon name and set the stage for a century of cheesemaking innovation.
In 1981, Champignon North America Inc. was founded and introduced Cambozola to the United States. Since then, the portfolio has grown to include soft-ripened, washed-rind, blue and grillable cheeses, all rooted in the company’s Bavarian heritage.
Today, Champignon North America brings Käserei Champignon cheeses to cheese lovers around the world, while its soft-ripened and blue cheeses continue to be produced in Bavaria using milk from local farms that have supplied the company for generations. Master cheesemakers combine technical expertise with the artistry of affinage, carrying forward recipes refined over more than 100 years of cheesemaking.
A Taste of the Champignon Collection
Champignon Mushroom is a fan favorite and a fitting tribute to the company’s beginnings. This soft-ripened cheese is flecked with fine champignon mushrooms, known as white or button mushrooms in the U.S., for a mild, refined earthy note. The mushrooms are hand-picked in Germany at their optimum stage to capture the best quality and flavor. Bring it to room temperature and let its buttery, earthy character shine.
Rougette Bavarian Red delivers a creamy, buttery texture with a distinctive red exterior. Made with high-quality milk from Bavarian cows, the soft-ripened cheese gets its signature color from all-natural paprika added during cheesemaking, along with a subtle hint of flavor.
Briette keeps things simple and creamy. Made with high-quality pasteurized milk from cows grazing in the lush Allgäu region, it offers a fresh, fine cheese experience in a convenient pack.
Cambozola brings together two classic styles in one cheese: the rich creaminess of Brie and the piquant character of blue. Often called a “beginner’s blue,” its velvety texture and mild aroma make it an approachable crowd pleaser.
Grand Noir makes a striking addition to any fine cheese selection. Made with milk from regional Bavarian farms, this creamy blue is dipped in distinctive black wax and aged at cool temperatures, developing a luscious texture and bold blue notes beneath its dramatic exterior.
And then there’s Fiorella di Tomino, the only German triple-cream premium Brie in the U.S. Made in Bavaria with locally sourced milk, its flower-shaped format pays homage to the alpine flowers and grasses where the cows graze during the summer. The result is an exquisitely silky cheese with a refined crème fraîche character that remains beautifully sliceable.
From a century-old Camembert recipe to modern favorites like Cambozola and Fiorella, Käserei Champignon continues to blend Bavarian tradition with the creativity and craftsmanship that keep specialty cheese interesting.