Experience a taste of Bavaria
Creamy and aromatic specialty cheeses
We believe that making exceptional cheeses starts with the very best milk. That’s why we source our milk close to home. Our cheeses are crafted in Bavaria, an alpine region in southern Germany with a heritage of dairy farming and cheese production. We source our milk from regional farms in the Allgäu, where cows feed on the green grass and alpine flowers all summer long. The result is in the taste of our extraordinary cheeses – creamy, flavorful, and delicious.
Bavarian Made Limburger
Soft-ripened cheese with a characteristic darker orange rind and unique taste. Depending on the amount of aging time, its taste can vary from mild to strong and spicy.
NUTRITIONAL VALUES per 100 g
Energy: 1274 kJ / 307 kcal,
Fat: 25 g,
of which saturates: 16 g,
Carbohydrate: < 0.5 g,
of which sugars: < 0.5 g,
Protein: 20 g,
Salt: 2.3 g
Feel the Bavarian Gemütlichkeit far away from the crowdBavaria is a perfect travel destination, and it has much more to offer than one can imagine. From fairytale castles like Neuschwanstein Castle (which inspired Disney’s Cinderella castle) to small villages with timber houses surrounded by forests and mountains, and picturesque landscapes - it all makes a visit here an unforgettable adventure. Escape the madding crowd just for a moment and enjoy the beauty of Bavaria!
Celebrate in a Bavarian way!
Oktoberfest - a true Bavarian experiencePerhaps the most well-known Bavarian event is Oktoberfest. Everyone has heard of it, everyone wants to visit it at least once in their life. Because it is not just an event, it is an experience - THE experience which gives visitors from around the world a chance to be a part of Bavarian culture. As the world’s largest folk festival, one will see traditional costumes (Lederhose and Dirndl) and feast on traditional fare like grilled sausages and pretzels, and taste a proper German beer. The festival is held annually in Munich, the capital city of Bavaria, and each year it attracts millions of people from all over the world. To a celebration of Bavarian life - Prost!
Maifest, Maibaum and Maibock!
German celebration of the spring’s arrivalMayfest (Ger. Maifest) celebrates the arrival of spring and reawakening of nature after a long and dark winter season. It originates from a pagan tradition and takes place at night from April 30th to May 1st. During Mayfest German villages are decorated with flowers, bonfires are lighted, people are dancing, singing and drinking (mostly Maibock beer brewed especially for the occasion and Maibowle - a mix of champagne, white wine and sweet woodruff). The most important symbol of Mayfest is a so-called Maypole (Ger. Maibaum). It is a tall tree (without branches) with ribbons tied to it, a wreath on its top and sometimes it is carved with shields of local guilds as well. Mayfest is also widely celebrated in the USA, so don’t hesitate and join the upcoming festivities!
Family owned company of crafted cheeses
Expertise, experience & unique taste!Käserei Champignon is a family owned company which has mastered the production of soft-ripened cheeses, semi-soft cheeses and blue cheeses. Over many years we have perfected our cheese recipes to create a unique taste for each of our products. Through our innovative production methods, use of natural ingredients and the highest quality milk, as well as the knowledge of our well-trained cheese makers, we bring an exceptional flavor and joy to everyday life.
Buttermilk pancakes with pointed cabbage
and St. Mang Limburger Bavarian Made
For 4 portions (approx. 20 pancakes)
For the batter:
125 g flour
1 tsp sugar
½ tsp baking powder
2 eggs (medium)
250 ml buttermilk
2 tbsp butter and some extra to fry the pancakes.
180 g St. Mang Limburger Bavarian Made 50%
500 g pointed cabbage or tender green cabbage
1–2 tbsp canola oil or another neutral oil
½ bunch of parsley
2 tbsp maple syrup
1. For the batter, mix the flour with the sugar, baking powder, and a pinch of salt. Separate the eggs and mix the egg yolks with buttermilk and the flour mixture. Melt 2 tbsp butter; lightly brown and stir. Beat the egg whites until they form soft peaks and fold into the batter.
2. Cut the Limburger into slices and arrange on a plate. Peel and chop the onion and carrot. Remove wilted leaves from the cabbage. Clean the rest, and cut out thick veined leaves. Cut cabbage into strips. Steam with carrot, onion, and 1–2 tablespoons oil for 6–8 minutes with lid. Season with salt, pepper, and cumin. Wash parsley, shake dry, and pluck. Coarsely chop the leaves, and mix with the hot cabbage.
3. Heat the pan, and add a little butter. For each pancake, add one heaping tablespoon of batter to the pan. Fry for 2 minutes. Flip and finish frying for 2–3 minutes. Repeat the process until the batter is used up. You can keep the finished pancakes warm in the meantime (e.g. in the oven at 70°C).
4. Dress the pancakes with cabbage, and cover with Limburger. Drizzle some maple syrup over the pancakes.