Three types of blue cheese stacked on a wooden surface with a marble background

Montagnolo Blue

130g
€4,15
€4,15
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Three types of blue cheese stacked on a wooden surface with a marble background
  • Three types of blue cheese stacked on a wooden surface with a marble background
Montagnolo Blue

Germany · Bavaria

Montagnolo Blue

€4,15
€4,15

A very rich, triple cream cheese with subtle spiciness and delicate sweet milk flavour. With more in common with Delice or mild Brie, the texture is soft and creamy with a hint of blue tang.
ProducerKäserei Champignon TypeBlue | Firm RennetTraditional RegionBavaria MilkCow RindBloomy | White Mould
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Montagnolo Blue

Montagnolo Blue is a creamy soft cheese ripened slowly at low temperatures. This cold maturation process slowly develops the aromas and flavour of cheese resulting in a very creamy interior and ever so slight hint of blue cheese spiciness. The Montagnolo wheels are covered in white mould and are pierced with a blue culture that produces a blue marbling throughout the creamy interior. Notes of mushroom, cream, earthiness and nice salt balance make this a great entry level blue cheese
Serving & Storage
Ingredients & Allergens

Cow's (MILK), (CREAM), salt, lactic starter, ferments, rennet

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

No recipes are linked to this product yet, explore our full library of recipes for inspiration.

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Meet Our Producers

Käserei Champignon

Bavaria, Germany

Käserei Champignon Hofmeister was founded in 1908 by cheesemaker Julius Hirschle and cheesemonger Leopold Immler. In the 1960s the company was bought by brothers Josef and Georg Hofmeister who’s father was an artisanal cheesemaker. Together the brother grew the dairy into what it has become today, one of the largest dairy co-ops in Germany, exporting their cheeses to over 50 countries. The company is still family run today and maintains its dedication to quality made cheeses, marrying technology with over 100 years of German cheesemaking.

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