Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.75 through £16.50
Montagnolo Affiné first popped up in the early 1980s, made by Käserei Champignon, a Bavarian creamery that’s been around since 1908. They’re tucked away in the Allgäu, a region known for its lush Alpine meadows and a long love affair with dairy. Germany has been making blue cheeses for ages, but Montagnolo was a bit of a newcomer; a modern cheese that sits somewhere between the gentle Alpine soft cheeses and the bolder blues from France and Italy.
The name Montagnolo gives a nod to its mountain roots, ‘montagna’ means mountain, and ‘affiné’ is all about the careful ageing that brings out its best. Back when it first appeared, people were starting to get a bit more adventurous with their cheese choices. Montagnolo arrived as something a little different: a blue cheese with triple-cream richness, milder and creamier than Roquefort PDO or Gorgonzola Piccante, but still much more interesting than your everyday soft cheese.
Montagnolo Affiné has picked up plenty of awards over the years and is now one of Germany’s best-known speciality cheeses. It’s made from cow’s milk with a good splash of extra cream, so it definitely sits in the double-cream (or even triple-cream-style) camp. Some compare it to Cambozola which has its roots in the same area of Bavaria.
It all begins with milk from local Bavarian farms, plus a generous splash of extra cream for that signature richness. The cheesemakers add their special cultures and Penicillium mould to create those lovely blue veins.
The curd is gently ladled into moulds to keep all that lovely moisture and its delicate structure. As it matures, the cheese is pierced so oxygen can enter, allowing the blue mould to grow in thin, elegant veins. Montagnolo is quite a bit smaller than many firmer blue cheeses (just 2.2kg) which helps it ripen evenly.
After a few weeks of ageing, the cheese develops a soft, supple centre. The rind stays thin and edible, sometimes with a gentle wrinkle, and inside, you get creamy ivory with those pretty blue streaks. When it’s just right for eating Montagnolo is smooth and easy to slice, but near the rind, it can get so soft you might be tempted to eat it with a spoon.
Montagnolo Affiné is all about balance and finesse. If you give it a sniff, you’ll find sweet cream, fresh butter, and just a gentle hint of earth from the blue. The aroma is inviting, not overpowering, perfect if you’re a bit cautious with blue cheese.
The first thing you notice is just how creamy it is; it literally melts in your mouth. There’s a gentle sweetness at the start, then a mild blue tang that’s there but never too much. The blue veins add a bit of spice, giving it depth without taking over. As it lingers, you might spot faint earthy and mushroom notes, and a gentle peppery finish. Compared to stronger blue cheeses, Montagnolo Affiné is much more restrained and harmonious, making it a great choice if you like blue cheese but prefer a softer edge.
Texture is a big part of the fun here. The inside is smooth and soft, and if you let it come up to room temperature, it spreads beautifully on bread or crackers. That richness really brings out the flavours and makes every bite feel like a treat.
Jen’s note: In 2013 Montagnolo Affiné made history by becoming the first German Supreme Champion of the World Cheese Awards and amazingly it scooped up both first and second place as it had been entered into 2 categories. This goes to show that it has a consistency of flavour as well as a great taste!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, cream (MILK), starter cultures, rennet, salt, mould cultures
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
