Germany

Grand Noir is a rich and buttery blue from Käserei Champignon in Bavaria, Germany. The blue flavors are milder, allowing the brightness of the cow’s milk to shine through, but still has notes of black pepper.  Uniquely, the wheels are hand-dipped in wax, and then cold-ripened, with a generous blue veining in the paste. Grand Noir took home two awards, the World Cheese...

Rougette tastes mild when it is young and increasingly finely spiced as it matures. The creamy white to golden yellow cheese has a particularly creamy consistency. The appetizing red-white rind gives it its characteristic flavor.

The Black Label Cambozola is cold aged. It is aged longer than the traditional Cambozola. The additional aging time allows the for greater growth of the blue veining, resulting in a more pronounced blue flavor, buttery texture, and rich flavor.

A traditional mild-flavored cheese that has a soft, supple, velvety texture that is delicate in flavor and aroma.

Kasseri Champignon makes this cheese in Bavaria. A soft ripened cheese that is nice and creamy with bites of blue throughout. The rind is bloomy and white, the paste soft and creamy with flecks of blue. It’s not a brie, and it’s not a blue.  It is a nice way to introduce someone to blue style cheeses because the flavor is mild and not overwhelming.

This double cream brie is made from cow’s milk from the Bavarian Alps and flavored with garlic and herbs. It matures three weeks in special ripening rooms, where it develops a smooth texture and a slightly piquant flavor.

This naturally washed rind specialty cheese is made using a traditional monastic recipe. It has a distinctively savory, appealing flavor and soft texture. It is washed with specific cultures that give it an orange-colored rind that may be tinged with scarlet.

The addition of mushrooms brings out the earthy flavors of this decadent triple crème cheese.  Mild in flavor, it has a slight earthiness from the hand picked champignon mushrooms. The cheese is made from pasteurized cow’s milk exclusively from the Allgäu region of Bavaria, Germany.

Similar in visual appearance to Havarti, Tilsiter (also called Tilsit) has a thin washed rind. With a slight aroma and a mild earthy flavor, Tilsit is an excellent melting cheese.

A natural smoked cheese from Germany. The paste of the cheese is white with small eyes and a light smoky flavor. A semi soft texture may make this cheese difficult to slice on a slicer unless you have it nice and cold. Great on sandwiches and it melts well. Use in macaroni and cheese for a new twist.