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.
Garlic & Chives
Double cream soft-ripened cheese with fresh garlic and flecks of chives. Smooth and savory.
NUTRITIONAL VALUES per 100 g
Energy: 1687 kJ / 408 kcal,
Fat: 38 g,
of which saturates: 25 g,
Carbohydrate: < 0.5 g,
of which sugars: < 0.5 g,
Protein: 16 g,
Salt: 1.7 g
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: 1103 kJ / 265 kcal,
Fat: 19 g,
of which saturates: 12 g,
Carbohydrate: < 0.5 g,
of which sugars: < 0.5 g,
Protein: 23 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.
Bavarian Cheeseburger with St. Mang
For 4 burgers:
600 g beef, chuck eye roll is particularly juicy,
freshly ground by butcher
2 T. butter
1 clove of garlic
1 sprig of thyme
3 T mayonnaise
1 T grated horseradish (optional)
2 red onions
Sea salt, pepper
4 soft pretzel rolls or hamburger buns
180 g St. Mang Bavarian Made Limburger 40%
4 lettuce leaves
100 g long scartlett radish or 8 summer radishes
2 T sauerkraut
For the sweet potato wedges:
800 g sweet potato
1 T maple syrup or honey
3 T olive oil
1. Preheat over to 200° C on convection grill setting. Wash and dry sweet potatoes and lime: Cut sweet potatoes into wedges around 2 cm thick. Zest lime with a fine grater, then squeeze out the juice. In a bowl mix 1 T lime juice with 1 T maple syrup and olive oil. Coat sweet potato in mixture, then place on parchment on baking sheet and season with salt and pepper. Bake on center rack for around 30 minutes, turning the temperature up to 220° C for the last 5 minutes.
2. While the sweet potato wedges are cooking, make the burgers: Form 4 around 1.5 cm thick patties from the ground beef. Fry the burgers in a large pan in 2 T bubbling, melted butter with the pressed garlic clove and sprig of thyme over medium/high heat for 2-3 minutes on each side. The burgers should still be light pink. Remove from pan and season with sea salt and freshly ground pepper. Burgers can also be cooked on a grill for around 6-8 minutes.
3. Mash 100 g of sweet potato without the skin with a fork, then mix with 3 T mayonnaise and lime zest. Add horseradish to taste. Peel red onions, slice into thin rings and marinate in the rest of the lime juice and a pinch of salt. Slice pickles and raddish into rounds.
4. Slice hamburger buns in half and toast cut-side down in a pan until golden brown. Slice St. Mang Bavairan Made Limburger to desired thickness. Spread sweet potato mayonnaise onto the bottom buns, and add one lettuce leaf and a hamburger patty to each. Cover the warm patties with St. Mang Bavarian Made Limburger. Garnish with marinated onions, pickle and radish slices, and sauerkraut, then cover with top bun. Serve with sweet potato wedges and remaining dip.
Allgäu-Style Cheese Spätzle with St. Mang Limburger
Spätzle ingredients (4 servings):
500 g flour
1/8 l water
salt to taste
Sauce ingredients (4 servings):
3 tbsp. butter
1 tbsp. flour
600 ml vegetable broth
1.5 packages (300 g) St. Mang Limburger
freshly grated nutmeg
1 bunch chives
Making the Spätzle
1. Sift flour into a bowl. Add eggs, water and a pinch of salt. Knead dough until bubbles begin to form. Put a pot of salted water on to boil.
2. Working in batches, fill the St. Mang Spätzle form with dough and grate the Spätzle into the water. Remove the Spätzle from the pot as soon as it has floated to the top for approx. 30 seconds. Drain the Spätzle and place in a casserole dish.
Making the sauce
1. Heat 2 tbsp. butter in a frying pan. Add flour and brown. Add broth, stirring constantly. Bring to a boil and simmer for approx. 5 minutes. Coarsely grate the Limburger. Add the Limburger to the sauce and stir constantly until melted. Season with salt and nutmeg to taste.
2. Peel the onions and cut them into rings. Heat 1 tbsp. butter in a frying pan. Sauté the onions in the butter, turning them, for approx. 5 minutes or until golden brown. Wash the chives, shake dry, and chop into sections. Combine Spätzle and cheese sauce. Place onions on top and sprinkle with chives.
Allgäu-Style Superfood Salad with Beet Bulgur, Eggplant and Chia Sesame Limburger Sticks
250 g bulgur
200 ml vegetable broth
300 ml beet juice
6 tbsp. apple cider vinegar
8 tbsp. olive oil
200 g edamame
1 package (200 g) St. Mang Original Allgäuer Limburger
20 g each chia seeds and hulled sesame seeds
40 g breadcrumbs
2 medium eggs
2 tbsp. flour
4 sprigs each parsley, chervil and mint
2 spring onions
1 red chili pepper
2 tbsp. honey
50 g almonds with skin
Oil for frying
1. Cook the bulgur in broth and beet juice according to the package directions. Fluff the bulgur with a fork. Stir in 4 tbsp. vinegar and 2 tbsp. oil. Season bulgur with salt and pepper. Blanch edamame in boiling salted water. Immerse in cold water, drain, and allow excess to drip. Remove edamame from shells.
2. Clean and wash the eggplant, then slice. Brush 2 tbsp. of oil over eggplant slices. Season with salt and pepper. Sauté eggplant slices in a hot grilling pan for about 5 minutes, turning. Remove to paper towels to drain.
3. For the sticks, cut the Limburger into sticks. Combine chia seeds, sesame and breadcrumbs. Whisk the eggs. Dip the cheese sticks first in flower, then in the eggs, and finally in the crumb mixture. Repeat. Heat oil in a frying pan. Fry cheese sticks until golden brown, turning. Remove to paper towels to drain.
4. Wash herbs and shake to dry. Pull the leaves off the stems, then chop. Clean and wash the spring onions and slice into rings. Slice open the chili pepper lengthwise, core and chop. Combine chili pepper, spring onions, herbs, 2 tbsp. vinegar, honey, salt and pepper. Stir in 4 tbsp. oil. Coarsely chop the almonds. Arrange bulgur, edamame and eggplant slices on plates. Sprinkle with chopped almonds. Place chia sesame Limburger sticks on top and drizzle with vinaigrette.