Skagit Food Co-op blog:

the Cheese Whisperer

Cheese Bites: Champignon Brie with Mushroom

With holidays approaching, there is no shortage of wonderful cheese available now at the Co-op. Whether your looking for a hostess gift, party cheese, or personal treat, we’ve got many to choose from. Don’t miss a wedge of buttery Champignon, a German specialty triple cream brie with grade A white button mushrooms, harvested at the optimum time for a rich, flavorful experience.

Champignon mushrooms are known as “white” or “button” mushrooms to American ears. But in Germany, they are revered for their delicate flavors, which are often incorporated into soft cheese. As the seasons shift and mushrooms start popping up all around at the mild, moist Pacific Northwest, it’s a perfect time to savor the earthy flavors of mushrooms and cheese.

In 1908, the first Champignon Camembert cheese was made from fresh milk. For over 100 years, master cheese makers in Germany have handed down their traditional recipe down from generation to generation, continually refining it but retaining its signature flavors, free of artificial additives or flavorings. Naturally gluten-free, Champignon is made from microbial (vegetarian) rennet and pasteurized cow’s milk exclusively from the Allgäu region of Bavaria, Germany and is free of artificial ingredients and rBGH.

Pair Champignon brie with your favorite hearty seeded bread or crackers (try Northwest made Rain Coast Crisps!) for a lavish treat. Garnish the platter with nuts, dried fruit, cherry tomatoes, and olives. Or use as a filling for crepes or pastries. For a sumptuous dessert, serve it with pistachios, hazelnuts, and a drizzle of warm raspberry jam. Read here for a link to the cheesemaker’s recipe to simply enjoy Champignon brie with grapes and salt.

Champignon Triple Cream Brie is now available for $16.99 per lb at the Co-op’s Specialty Cheese Island.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.