The cheese specialities we produce are made exclusively from pasteurized milk and in accordance with strict hygiene and food law requirements. Our cheeses meet these requirements, but unfortunately we are not allowed to issue a general consumption recommendation for risk groups.

The cheese rind is the result of natural ripening and is safe to eat. It also contributes significantly to the development of the typical flavor of the individual cheese. The only exception: the fine wax rind of our GRAND NOIR is not suitable for consumption.

We use microbial rennet for the production of our cheese specialties. This means that all our products are suitable for a vegetarian diet! So help yourself and enjoy the taste!

Unfortunately, we cannot recommend freezing our cheese. In particular, the creaminess and taste of the cheese will no longer be as good as you are used to after defrosting. However, freezing is possible if the cheese is then processed in a recipe.

As all our products contain less than 0.1g of lactose per 100g of cheese, they are considered lactose-free.

Our products are regularly tested by external testing institutes. Gluten is not detectable in any of the products, so you can enjoy our products without any concerns.

The best-before date is the date until which a food product retains its specific properties if it is stored as specified. Our products are subject to natural ripening, which develops a very intense flavor by the best-before date and has a more liquid consistency when prepared. So that you can fully enjoy the taste you are used to, we recommend that you do not eat the cheese after the best-before date. However, the cheese continues to mature. Consumption depends on how mature the cheese should be.

Rennet is required for the production of cheese in order to coagulate the milk and thus obtain the curd. In turn, we use the curd to make our various cheese products. Traditionally, animal rennet, which comes from the calf's stomach, was used in cheese production. The rennet is used by the calf to digest the milk protein. In order to dispense with this animal rennet in cheese production, we use microbial rennet for all our products. This means that our cheese products are also suitable for vegetarians. We only use microbial rennet that is not genetically modified or does not come from genetically modified microorganisms. We use the term “microbial rennet substitute” as a synonym for the term “microbial rennet” on our cheese packaging. When manufacturing our products, we ensure that they are produced as gently as possible, as the quality of our products is our top priority.

Many of our dairy farmers have worked with us for decades – and us with them. This has set the stage for true generational partnerships built on a close, trusting and sustainable cooperation. This is something that is very important to us. Well-developed, robust structures and an open, honest relationships are among the cornerstones of our family company.

The Company and the Group: The success of Champignon-Hofmeister is based for one on the philosophy of our family company, where values such as responsibility, loyalty, trust and appreciation are cultivated; it is also based on our employees, who produce products of consistently high quality with experience and state-of-the-art technology using the best local milk. The result? A diverse range of branded products that meet high consumers standards and are in demand both nationally and internationally. That is something of which I am proud and I am delighted to see where the future leads as Director of the Champignon-Hofmeister Group.

- Robert Hofmeister
Executive partner

The Camembert that our company founders Julius Hirschle and Leopold Immler launched on the market in 1908 had such a wonderful aroma with a hint of mushrooms that they gave it the name CHAMPIGNON Camembert. The special noble mold cultures, Penicillium Camemberti, give it its aroma. Of course, our cheese does not contain mushrooms - after all, CHAMPIGNON Camembert is a pure delight! Hirschle and Immler call it ‘Champignon Camembert’ and design and patent the famous mushroom logo: Champignon Camembert is one of the first brand products of the German dairy industry. The exception is our product “CHAMPIGNON with Mushroom”, as this cheese contains mushrooms. This soft-ripened cheese is flecked with fine champignon mushrooms that add a mild but refined earthy mushroom flavor.