Bavaria · Germany
Bavarian Blue.
Bavarian Blue seduces with a velvety bloomy rind that gives way to an impossibly creamy interior—think butter infused with delicate blue veining rather than aggressive blue marble. The flavor is gentle and earthy, with subtle mushroom notes and a whisper of tang that never overwhelms, making it feel more like an indulgent whisper than a bold declaration.
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The story
How it's made.
Why it tastes that way.
Bavarian Blue (Bavaria blu) was created in 1972 by the Bergader dairy in Bavaria, combining a Camembert-style bloomy rind with blue veining — a very mild, creamy hybrid that has become popular internationally, particularly in North America. Champignon's Cambozola, launched in the early 1980s, is the same idea under a rival flag.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- bloomy
- Age
- 1–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Bavarian Blue's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Bavarian.
27 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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