A century of indulgence
The cheese-maker Julius Hirschle and the cheese wholesaler Leopold Immler found Käserei Champignon in Heising (Allgäu). After extensive studies in various dairies abroad, Julius Hirschle develops a Camembert with a completely new, characteristic flavour. The cheese is distinguished through its special creaminess and a delicate, aromatic scent of mushrooms. Hirschle and Immler name it "Champignon Camembert", designing and registering the famous mushroom logo: Champignon Camembert is one of the first consumer brands to be established in the German dairy industry.
Käserei Champignon already has 40 employees. Every day they process 8,000 litres of fresh Allgäu milk creating Champignon Camembert. Because it looks, smells and tastes so good Champignon Camembert receives the DLG (German Agricultural Society) prize for the first time.
The steamer "Tanganyika" carries Champignon Camembert on a tropical test. Sealed in tins, the most popular German Camembert travels all around Africa. At the tasting, the cheese testers are astounded: the cheese has gently ripened and its flavour has even improved. The export test passes with flying colours!
Indulgence and adventure
With lovingly illustrated Karl May collectables, Käserei Champignon inspires between 1944 - 1946 not just young gourmets. Sales soar as high as an arrow flies.
Champignon Camembert is the best-selling Camembert brand in Germany. The dairy now processes 40,000 litres of milk per day. The Champignon trucks deliver their exquisite goods to all regions in Germany.