Cambozola is a triple cream, brie-style blue cheese made from pasteurised cow’s milk in the German region of Allgäu. The cheese invented in 1900s, is still made in Germany by Kaserei Champignon since 1970s.

In English speaking countries, it is often symbolized as blue brie.
The cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. However, it is neither pungent like Stilton, nor crumbly like Roquefort.

The cheese, a cross between Camembert and Gorgonzola, is creamy, moist and rich like a Camembert with the sharpness of Gorgonzola. A soft-ripened cheese, the insides reveal pockets of blue veining and a unique exterior of grey mold.

Its savory, nutty flavour with undertones of sweetness enhance the wonderful characteristics of the cheese. For a food connoisseur, the Cambozola is a great start into the world of Blue Cheeses. Taste it with fruits, honey or a Chardonnay.

Cambozola

Käserei Champignon

Bavaria blu is a blue mould cheese introduced by Bergader in 1972. It is produced with the highest quality pasteurised cow's milk from the Bavarian Alps. The unique taste of the creamy soft cheese is all thanks to the juicy, fragrant grass the cows are fed on. It is entirely handmade without additives or preservatives.
The cheese tastes great on its own, but you could also try pairing it with mango chutney, aromatic red wines such as Dornfelder or Lagrein, or whites such as Riesling or Silvaner. There is a light version of this cheese, called 'Bavaria blu fitness'. It has a low fat content (only 27% fat absolute) but with all the richness and creaminess of the original. Bergader also produce 'Bavaria blu tasty blue', an extra rich and savoury blu where the outside layer of the cheese is covered by white and blue mould.
All Bergader cheeses (except Edelpilz and Bonifaz "Wild Mushrooms") are lactose and gluten-free.

Bavaria blu

Bergader Privatkäserei GmbH

Sure, you've heard of Cambozola. Brie-style pasteurized cow's milk cheese with the barest hint of blue veining - what's not to love? Well, until you've tried the Black Label, you haven't experienced the utmost in creamy blues.

How's this one different? Well, for starters, the gray mold on the rind brings another layer of nuance to the flavor profile. A longer ripening time also enhances the taste and texture.

A great introduction to blue cheese for those who might be intimidated by some of the more intense specimens on offer - try it with something bubbly and brut.

Best German Cheese

Cambozola

Bavaria blu

Cambozola Black Label Champignon

Get the App. It's Free