Champignon German Brie with Mushrooms is a double cream, soft-ripened cheese enhanced by the addition of the finest handpicked mushrooms. It has a mild and distinctly "mushroomy" flavor, which develops as it ripens.
While Kaserei Bavarian Swiss cheese is ageing for over 120 days in special ripening cellars, a beautiful cherry sized whole pattern is developing. The end result is a wonderfully aromatic and creamy colored Swiss with a deliciously mellow and nutty flavor. While maintaining its firmness, it has a slightly softer consistency.
Landhaus ButterkSse is a traditional, naturally German-style cheese that is made with original cultures and follows traditional German production methods. It has a buttery taste and a creamy texture that melts in your mouth. Produced by Landhaus, Germany, this young, semi soft cow's milk cheese is a great addition to any cheese board, and it has a mild flavor which makes it a perfect table cheese for the pickiest of eaters.
Montagnolo is a triple cream soft ripened blue cheese, carefully crafted by the master cheese makers of Kaserei Champignon in the alpine mountain region of Bavaria, Germany. The buttery texture and rich, piquant flavor intensifies as it ripens. This cheese was inspired by delicacies of the Renaissance and a time when cheese making was performed by cottages and families in this region.
Mirabo Walnut, a sophisticated soft ripened cheese, has been mastered by Kaserei Champignon of Bavaria, Germany. Its exclusive blossom shape, with find while mold, gives mirabo its unmistakable appearance. The pate of this cheese is a soft and creamy delight, and the finest crushed walnuts, speckled throughout, produce a wonderfully mild and nutty flavor.
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86 degrees F. The milk is then inoculated with cultures, then rennet is added for curdling. Curd is cut up, then heated to 95 degrees F. The cheese is formed in rectangular moulds, then it is salted and left to ripen in high-humidity conditions for two weeks. The temperature is lowered to 50 degrees F and the cheese matures for several months. Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface of the cheese. The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 per cent.