Käserei Champignon’s Cambozola Black Label #GNatSFFS
Käserei Champignon, a family-owned cheese producer in Bavaria, Germany, is pleased to announce that Cambozola Black Label, one of its specialty soft ripened cheeses with delicate blue veining, was awarded the World Championship Cheese Contest’s “Best in Class” in the category of Blue Veined Cheeses, Exterior Molding.
For more information, visit booth #1474 at the Summer Fancy Food Show.
The secret, according to Flynne Wiley, Chief Executive Officer of Champignon North America, the exclusive importer of the cheese in the U.S, is the quality of the milk and the careful affinage by the cheesemakers. “It all starts with fresh milk and cream that comes from local farms in Bavaria. Cows in this region have ample room to graze – by law, farms must limit the number of cows to no more than two per hectare – and during the summer months are taken to high elevations to graze on alpine grasses. The low-stress lifestyle and nutrient rich diet results in high quality milk that in turn creates excellent cheese texture and flavor.”
Cambozola Black Label has elegant blue marbling and a gray exterior molding, unique among soft ripened cheeses today. This gray mold is actually a natural characteristic of Penicillium camemberti, the surface mold commonly used to make soft ripened cheeses, but was replaced by the white bloomy variety that is the norm today. Cambozola Black Label was among one of 3,402 cheeses that had been entered in the 2018 World Championship Cheese contest, organized by the Wisconsin Cheese Maker’s Association. The contest, held in Madison, Wisconsin in early March, gathered the world’s top judges to taste cheeses from 27 different countries.
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In addition to the top honor of Best in Class, Käserei Champignon also took home a Second Place award for its Rougette Bavarian Red cheese in the Open Class: Soft ripened Cheese category, as well as a Third Place award for Champignon Mushroom in the Open Class: Flavored Soft ripened Cheese category.
“The cheese makers at Käserei Champignon are truly masters in the art of cheese production and innovation,” Flynne notes. “The awards Käserei Champignon has won over the years is certainly recognition of excellence in their craft.”
Käserei Champignon is an award-winning cheese maker with over 100 years of tradition of cheese-making with quality milk from the Bavarian Alps region in Germany. Since the early 1980s Champignon North America, Inc. is the import, sales and marketing arm of Käserei Champignon in the U.S., with North American headquarters located in Englewood Cliffs, New Jersey, just minutes away from New York City.
