List of German cheeses

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A wheel of young Milbenkäse, a German specialty cheese made from quark and produced using the action of cheese mites

Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Cheeses are incorporated in the preparation of various dishes in German cuisine.[1] Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses.[1]

German cheeses[edit]

A[edit]

Allgäuer Bergkäse

B[edit]

Cambozola cheese
  • Backstein – similar to Limburger, it is processed in a brick shape.[3]
  • Bonifaz – a soft, white mold cheese.[4][5][6]
  • Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world.

C[edit]

  • Cambozola – patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese was invented circa 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as Blue brie.

E[edit]

  • Edelpilzkäse – Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat level.

H[edit]

L[edit]

Limburger and bread

M[edit]

  • Milbenkäse – a specialty cheese made from quark and produced using the action of cheese mites. Historically, the cheese was produced in the Saxony-Anhalt/Thuringia border region of Zeitz and Altenburg districts; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt. Mites clinging to the cheese rind are consumed along with the cheese.

O[edit]

Q[edit]

German Quark in its usual creamy form
  • Quark - a fresh, mild cheese, in Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat in dry mass) and Sahnequark (creamy quark, 40% fat in dry mass) with added cream.

R[edit]

  • Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind.[13] The most famous variety is Bruder Basil,[13] named for dairy entrepreneur Basil Weixler.
  • Romadur – This is a cow's milk cheese with pungent flavor.[14] It is one of the most popular cheeses in Germany.[14]

T[edit]

W[edit]

  • Weisslacker – (German for "whitewashed" due to the rind color) or Beer cheese is a type of cow's milk cheese that originated in Germany, but is now known worldwide. It is a pungent and salted surface-ripened cheese that starts out much like brick cheese.

Z[edit]

  • Ziegel – prepared from cow's milk.[16]

See also[edit]

References[edit]

  1. ^ a b c The Complete Idiot's Guide to Cheeses of the World - Steve Ehlers, Jeanette Hurt. pp. 113-115.
  2. ^ Herbst, Sharon T.; Herbst, Ron (2010). The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms. HarperCollins. p. 60. ISBN 0062011553
  3. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p .10.
  4. ^ Country Life
  5. ^ Eating Your Words: 2000 Words to Tease Your Taste Buds
  6. ^ The Friends of Wine
  7. ^ Food Dictionary: handkäse cheese
  8. ^ Fond o'Foods website. Accessed March 17, 2009.
  9. ^ Janet Fletcher, "Cheese Course: Hirtenkäse fans party when the cows come home," San Francisco Chronicle, February SF Gate website. Accessed March 17, 2009.
  10. ^ German Deli site. Accessed March 17, 2009.
  11. ^ Barbara Adams, "Cheese and Wine Pairing Recipe: Hirtenkäse Cheese and Gewürztraminer Wine," found at Barbara Adams' Beyond Wonderful website. Accessed March 17, 2009.
  12. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p. 16.
  13. ^ a b Encyclopedia of Cheese , igourmet.com
  14. ^ a b Cheese For Dummies - Culture Magazine
  15. ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
  16. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p. 24.