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]
Allgäuer
Emmentaler – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for more than 3 months and has a firm texture. Because of its protected designation of origin, the cheese may only be produced in the German state of
Bavaria.[3]
Altenburger Ziegenkäse – a soft cheese from cow's milk and
goat's milk with caraway seeds in the cheese dough. The surface is covered with white
Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of
Altenburger Land,
Burgenland and
Leipzig and the independent city of
Gera.
B
Backstein – similar to Limburger, it is processed in a brick shape.[4]
Bergader - similar to Italian Gorgonzola or French
Roquefort.
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
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. It is a “hybrid” of Camembert and
Gorgonzola cheeses, hence the name.
E
Edelpilzkäse – Edelpilzkäse is a fine blue-veined cheese with a pale ivory paste. It is similar to
Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Penicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining traveling vertically throughout and a tangy flavor. It is available in 45%, 50%, and 60% fat level.
Harzer – a sour milk cheese made from low fat
curd cheese, which contains only about one percent
fat and originates in the
Harz mountain region south of
Braunschweig.
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.
Obatzda – a
Bavarian cheese
delicacy prepared by mixing two thirds aged soft cheese, usually
Camembert (Romadur or similar cheeses may be used as well) and one third
butter.
Q
Quark - a fresh, mild cheese[citation needed], 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. In addition to that, quark is sold lightly sweetened with a variety of fruits as a dessert (similar to yoghurt).
R
Rauchkäse – a German variety of
smoked cheese, known for being semi-soft with a smoky brown rind.[15] The most famous variety is Bruder Basil,[15] named for dairy
entrepreneur Basil Weixler.
Romadur – This is a cow's milk cheese with pungent flavor.[16] It is one of the most popular cheeses in Germany.[16]
S
Spundekäs – a spiced
cream cheese, originally from the region of Northern
Rhenish Hesse. Nowadays, it is often enjoyed in the areas of Rhenish Hesse and the
Rheingau area. It is especially popular in wine houses in the region, served with soft
pretzels, accompanying regional wine. It is classically made of
cream cheese and
quark, and seasoned with salt, pepper and paprika. It is somewhat similar to
Obatzda.
T
Tilsit cheese – a light yellow semi-hard
smear-ripened[17] cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the
Emmental valley.
W
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.
^Janet Fletcher, "Cheese Course: Hirtenkäse fans party when the cows come home," San Francisco Chronicle, February
SF Gate website. Accessed March 17, 2009.