Champignon North America is celebrating its 100 year anniversary. We bring the finest cheeses to your table and are recognized as one of the leaders in the soft-ripened cheese industry because of our dedication to quality and consistency.
We have our first ever, Mini sweepstakes starting in May. As part of our celebration, a Mini Cooper will be the grand prize in a random drawing that takes place in December. Our new mini cambozola and mini mushroom Brie each have a sticker on the back that tells you how to enter to win.
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Check out these delicious recipes with our new mini cambozola and mini mushroom Brie. Visit for more delicious recipes using Champignon Cheese.
Foccacia with Champignon Mushroom Brie, Roast Beef and Arugula1 loaf foccacia bread, 9" round or square 3/4 pound Sliced Private Selection Roast Beef 5.3 ounces Mini Champignon Mushroom Brie, thinly sliced 2 cups arugula leaves 3 each ripe tomatoes, thinly sliced salt, pepper, and extra virgin olive oil
Split foccacia horizontally. Place roast beef on bottom half of bread. Top with thinly sliced Mini Champignon Mushroom Brie, then arugula and tomatoes. Drizzle with olive oil and add salt and pepper to taste. Cover with the top half of the bread.
Cut into wedges and serve.
Spiced Cherry Chutney1 Mini Cambozola Classic 1 tsp olive oil 1/4 cup onion, finely chopped 1/4 cup dried tart cherries 2 tbsp walnuts, toasted and chopped 1/2 tsp fresh mint, chopped dash cinnamon
Use a sharp knife to carve a circle 1/4" in from the edge of the cheese. Do not pierce the bottom. Use a teaspoon to carefully hollow out the cheese, creating a cheese bowl. Reserve cheese removed from the center.
In a medium skillet, heat olive oil over medium heat. Add onions and saut 2 - 3 minutes until translucent. Add dried cherries and cook for 1 minute. Remove from heat and stir in remaining ingredients, including reserved Mini Cambozola.
Fill Mini Cambozola bowl with filling and bake on a foil-lined baking sheet at 350 F for 7 - 10 minutes. Allow to rest 5 minutes before transferring to serving platter.
Penne with Cambozola2 cups penne pasta (about 1/2 pound) 2 tbsp olive oil 1 large shallot, thinly sliced, (about 3 tablespoons) 4 each small tomatoes, chopped 1/2 cup dry white wine 8 oz Cambozola Cheese, rind trimmed; cut into 1/2-inch pieces 1 tsp salt and cracked pepper
Cook pasta as directed.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add shallot and saut about 3 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes. Turn heat off.
Add Cambozola and pasta to sauce. Toss until cheese begins to melt. Season with salt and fresh cracked pepper.