Champignon Mushroom combines the buttery-smooth, lightly savory taste of the creamery’s famous double cream base, adds an extra layer of oozy cream, and studs the paste with handpicked white mushrooms. The milk for the cheese comes strictly from a herd of cows in Allgäu, Germany, a region known for its dairies. But which came first, the cheese or the mushrooms?
Savvy Germanophiles will recognize champignon as the German word for “button mushroom,” but the creamery was named long before it developed a mushroom-studded cheese. The first cheese produced here, a Camembert style created over 100 years ago, boasted such a strong natural aroma of mushrooms that the makers were inspired, and quickly trademarked the logo. Today, Germany’s first consumer dairy product brand is still recognizable by the three little mushrooms on its label.
We think an unfiltered Austrian white is the perfect beverage to enjoy with this cheese; not only does it pay homage to the cheese’s Eastern European ancestry, but it bolsters the mushroom profile with its toothsome, slightly off-dry character. Follow this regional guide when choosing your tipple.
Available in most major grocery stores, Champignon Mushroom can be found alongside other Champignon brand favorites such as Cambozola, Rougette, and St. Mang. With one of each, you could build a cheese board to suit every palate!
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