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

Alma Vorarlberger Bergkäse (12 months) is a traditionally produced hard cheese made from raw milk (cow’s milk) coming from defined regions in Vorarlberg. It is manufactured exclusively by producers or processors, and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfänderstock) and Rheintal regions of Austria. Vorarlberger Bergkäse contains 34% fat in dry matter and has a light brown, lubricated bark. The isolated, pea-cherry-sized eye formation is matt to shiny and evenly distributed throughout. It is aged in cellars for at least 12 months, which thereby develops a distinct, strong, spicy flavour. A powerful Pinot Blanc or a fruity, delicate wine with good body (Burgundy, Blue Franc) harmonizes perfectly with the spicy flavour of Vorarlberger Bergkäse.This celebrated cheese has won many international awards including World Cheese Awards Silver 2014.

Alma Vorarlberger Bergkäse (12 months)

Alma

Organic Nut Rebel is a seasonal cheese from Käserebellen, processed only from the purest hay-milk of cow that are fed on dried hay, herbs and grains of corn and not on industry concentrates. This "allergy friendly" cheese is 100% GMO-free and without fermented foodstuffs. In winter, crunchy pieces of walnut are added to the milk, which gives the cheese a wonderful blend of walnut, gingerbread, vanilla and cream flavours.
The balanced flavour profile complements the creamy and soft texture of the cheese.

Nut Rebel

Sulzberger Käserebellen Sennerei GmbH

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.

Heidi

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