The Champignon dairy have been making cheeses for more than a hundred years in the Alpine region of Bavaria. The founder of the company learned how to make Camembert in France in the early 1900’s and the company’s best known cheeses are still in this tradition.
Cambozola Black Label is a triple crème that was ripened extra long in cold cellars and allowed to develop a gray velvety mold on the rind as a result of using a different strain of penicillium camemberti. The cheese is one of the milder blue cheeses and still has the mushroomy flavor that the company was named after.
Serving suggestion: combine with fresh fruit on a wheat cracker or crusty bread.