NEW St. Mang Bavarian Made Soft-ripened Cheeses
Introducing our new brand of specialty cheeses St. Mang Bavarian Made Soft-ripened Cheeses: three fine cheeses made with farm fresh Bavarian milk and delicate herbs and spices.
Our family-owned company has been making cheeses in Bavaria for over 100 years. Our cheeses are created by master cheese makers trained in an art of cheese craftsmanship that has been handed down for generations.
Milk from Alpine Farms
Our cheeses are made using milk from Brown Swiss cows, a cultural heritage of the Allgäu region of Bavaria. This breed’s alpine diet and protein-rich milk results in cheese with excellent flavor and texture.
Craftsmanship & Innovation
Our innovative master cheese makers have crafted soft-ripened cheeses with delicate herbs and spices perfectly incorporated throughout, so every taste is full of flavor.
St. Mang Bavarian Made Soft-ripened Cheese with Garden Herbs
The creamy and aromatic St. Mang Bavarian Made Soft-ripened Cheese with Garden Herbs includes fine flecks of chives, parsley, sage, thyme, wild garlic, and onion. The combination of herbs create a bright and fresh flavor.
St. Mang Bavarian Made Soft-ripened Cheese with Garlic & Chives
The smooth and savory St. Mang Bavarian Made Soft-ripened Cheese with Garlic and Chives includes fresh garlic and fine flecks of chives. This flavorful cheese melts beautifully in sandwiches or over pizzas and steaks.
St. Mang Bavarian Made Soft-ripened Cheese with Mild Green Peppercorns
Soft green Madagascar peppercorns add a mild heat to our soft ripened double cream Soft-ripened Cheese with Mild Green Peppercorns. The tender green peppercorns in this cheese are unripened fruits that are pickled or preserved in brine.
Each green peppercorn, with a pure, fresh pepper flavor and a fine-spicy, tender, fiery sharpness adds a spicy/sweet undertone to this exotic cheese.
St. Mang History and Tradition
Since 1910, St. Mang has been our traditional brand for unmistakeably spicy red culture cheese from the Allgäu. It represents tried and trusted cheesemaking by hand that combines innovation with tradition. That’s the recipe for St.
Mang’s success – the Allgäu original!
The best Allgäu milk is the basis of all St. Mang Bavarian Made products. The original recipes of the first St. Mang red culture cheeses used for making Limburger date back to 1910 and have since then been passed down by our master cheesemakers from generation to generation. They have been further refined and our own natural red cultures give our St. Mang Limburger its characteristic red-yellow coloring and its hearty flavour.
St. Mang Bavarian Limburger
The classic St. Mang red culture cheese speciality, develops a mildly-spicy to heartily-spicy flavor, depending on the stage of maturity. For milder flavor, try Limburger when it is younger, 4-8 weeks before the Best by date. For bolder flavor, try Limburger as it approaches its Best by date.
For great recipes and pairings:
All of our cheeses are made with microbial rennet and are free of gluten and rBGH.