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Serving tips

How do I put together the perfect cheese platter? How can cheese help me to stay fit? Lactose-intolerance is a big topic, which cheeses can I eat if I am intolerant? Here you will find the answers to these questions and many more.

Store your cheese correctly                                                     The best place for cheese is in your refrigerator’s vegetable drawer. It’s best to store our cheeses in their original packaging or make your own cheese foil with aroma pores: simply use aluminium foil or cling film and a fork to make air holes.

If you have a cheese jar, avoid using foil. Remember, though, that a jar is limited as it can only store different types of cheeses separately, otherwise the cultures of red and blue mold cheeses, for example, will interfere with each other.

Important: cheese must be allowed to breath. Never use an airtight container.
 

Serving suggestions
Around 30 minutes before tasting, take the cheese out of the refrigerator. This way the aroma can best develop at room temperature. Serve the cheese specialties whole to avoid them drying out. All of our rinds are editble and add a nice piquancy and flavor.

For a cheese platter it is best to select a variety of different cheese types (hard cheeses, sliced cheeses, soft cheeses and possibly cream cheeses), combining mild, aromatic and full-bodied cheeses. An example (from mild to strong):

  • Mild-aromatic soft cheese
  • ROUGETTE Bavarian Red or Mirabo Creme Fraiche
  • Nutty or aromatic hard cheese
  • aged goudas or gruyeres
  • Hearty, spicy red culture cheese
  • St.Mang Bavarian Limburger (depeding on age)
  • Characterful blue soft cheese
  • CAMBOZOLA or CAMBOZOLA Black Label
     

Garnish the cheese platter with seasonal fruit, vegetable sticks, cherry tomatoes or even nuts and dried fruit. Condiments like fruit spreads, honeys or mustards are always a great add on too.

The bread basket, like the cheese platter, should also be deliciously mixed - from crispy white bread to strong rye or whole wheat breads, crackers, and the like.

Tip: Enjoy a cheese tasting with family or friends and compare all kinds of different cheeses: how do they differ in appearance, aroma, consistency and flavour? Start with mild cheese and work towards the stronger varieties.

Digestibility
Our cheeses can be freely enjoyed as they do not contain lactose, gluten or raw milk:

Lactose-free
Milk and dairy products provide essential nutrients such as protein, minerals and vitamins. However, not everyone can tolerate the lactose present in milk: their bodies do not produce, or produce insufficient enzyme lactase that breaks down the lactose in the blood. The longer the cheese matures, the more lactose is converted into lactic acid. As our soft cheeses, sliced cheeses and hard cheeses are allowed to mature naturally, they are lactose free. The lactose content is always lower than the officially recognized values according to the German Society for Nutrition that are relevant to lactose-intolerant people.

Gluten-free
Gluten consists of the constituent protein parts of the grain. Some people experience an allergic reaction to this protein due to a metabolic disorder. In our cheese specialties – to as great an extent as possible – no gluten is present.

Free from raw milk
Pregnant women are advised not to consume any raw milk. All Käserei Champignon’s products are produced from pasteurized milk: expecting mothers can therefore enjoy our cheeses without concern.

Cholesterol
It’s a common myth that cholesterol is harmful. This is not entirely true, as cholesterol is not always damaging but actually an essential component of nerve cells, hormones and membranes. Most of it is produced by the body itself and the rest must be taken from food. However, close attention should be paid to the risk of elevated cholesterol levels. Those who exercise regularly and have a well-balanced diet should not need to give up cheese. A rule of thumb for healthy eating is: less is more but enjoy it with all of your senses.

Stay fit with cheese
Cheese contains almost all of the valuable elements of milk in concentrated form. It`s a real energizer: milk protein promotes cell renewal, milk sugar aids digestion and milk fats protect the cells. Calcium and phosphate strengthen the bones and magnesium supports muscle functions. The thyroid gland requires iodine and the vitamins found in cheese - especially B2 and B12 - are important for growth.

100g of hard cheese contains the nutrients from a litre of milk – that is, depending on the type of hard cheese, 1,000 to 1,200mg of calcium per 100g. 100g of soft cheese provides about two-thirds of the daily calcium requirements of an adult with 500 to 600mg, making it an optimal source of calcium.