17 Popular German Cheeses You Should Try

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German food culture has many well-known elements. From beer at Oktoberfest to world-famous Christmas events, German cuisine is loved all over the world.

German brewing is considered the gold standard. And we all love Bratwurst. Bavarian biscuits and breaded barbecue

A lesser known culinary tradition is German cheese making.

A wide range of delicious German cheeses from hard to soft. and the texture is light to hard

German cheese

Read on to discover all the German cheeses.

Allgauer Bergkäse

Allgauer Bergkase is a hard, spongy cheese made from unpasteurized cow’s milk.

Allgauer Bergkase takes its name from the Alpine region of Allgau, where spring cheeses are produced. Locals call it “mountain cheese”.

Allgauer Bergkase undergoes a short aging process of four months and is soft, supple and smooth with a hard outer shell.

You can buy Allgauer Bergkase fresh in late summer and early fall.

Allgauer Bergkase was delicious on a cheese plate. I like to pair it with a slice of sweet pear or fig tart.

Cambozola

Cambozola Another indigenous cow’s milk cheese, it combines a blue cheese called Gorgonzola and a softer, fatter French cheese called Camembert.

Hence, the name Cambozola is a combination of two cheeses.

Cambozola is a newer cheese in the German cheese industry. It originated in the 1970s and was mass-produced in the 1980s by the Champignon Company, which branded Cambozola as “blue brie”.

You’ll get the same blue-veined bacteria found in Gorgonzola and Roquefort cheeses, but with a creamy, sticky texture.

If you like rich cheeses, Cambozola is sure to become a family staple. Delicious on a crusty bread topped with dried fruit or sugar-coated walnuts.

Allgäuer Emmentaler

Allgauer Emmentaler is perhaps the most famous German cheese outside of Germany. That’s the German name for Swiss cheese.

Allgauer Emmentaler is from the Southern Alps region of Germany. It includes several counties and cities where food can be prepared according to German culinary guidelines.

It is a yellow cheese with larger and more numerous holes than its cousin, Allgauer Berkase.

It has a very different taste. Although the taste is mild and nutty. Delicious and easy to dissolve

I like thinly sliced ​​tomato paste. on my bagel and toss it under the grill to melt the cheese.

Butter Keese

In case you were wondering, “Kase” in German means cheese. Butterkase literally means butter cheese. Just hearing the name makes my mouth water!

Butterkase is named after it because of its buttery flavor. It is a semi-soft cow’s milk cheese that undergoes a short aging process of three to four weeks.

Butterkase comes in a variety of colors from white to orange. It also has many different textures. It can be soft and spreadable or firmer like buffalo mozzarella.

It melts easily and its mild, buttery flavor makes for a delicious dinner or grilled cheese sandwich.

hamburgers

It may be Germany’s most popular cheese, but Limburger originated in Belgium. called Herve

Limburger has been produced since the 15th century as a cheese made by monks. It then crossed the border into Germany around the 19th century.

Limburger is a classic “stink cheese” that contains the same bacteria that cause foot odor in humans. It is a soft, spreadable cow’s milk cheese for three months.

German immigrants to Wisconsin in the midwest made Limburgers popular in the mid-20th century.

You can also find Limburger sandwiches on the dinner menu. Don’t forget to refill the breath mint after you’re done!

quark

In my opinion, quark is closer to yogurt or cheese. It is a cheese made by adding lactic acid to milk and scraping the cheese layer off the top.

In Germany, you can find quarks in nonfat milk, 20% fat and 40% milk fat, such as yogurt or cheese.

Quark is essentially fat-free. The fatter version is made by adding cream to the curd.

Quarks can be as dense as feta. A combination of cream and hard cheese. or ice cream like yogurt

Quark is a popular cheese or snack for breakfast. It goes well with fresh berries or with a hint of honey.

Harzer Kaze

The Harzer Käse originated in Harz, a mountainous region north of Braunschweig, Germany.

Herzer Kase is a low-fat or fat-free cheese. Harzer Käse is a curd cheese usually with cumin seeds.

It has a strong aroma and flavor and is a popular diet food for people on low-fat, high-protein diets.

Harzer Kase is a hard cheese that often looks like small lumps. and has a hard shell. It is yellow in color and undergoes a short aging process.

Harzer Kase goes well with sweet drinks like compote, apple or pear slices. I usually eat it with rye bread or crackers to bring out the dill flavor.

Rauchkäse – German Smoked Cheese

Rauchkase is a popular German cheese made by processing Bavarian Emmentaler cheese and smoking it over spruce or birch wood.

You’ll find it in packets or at the cheese store as a long, thick cylinder with a thin, dark outer shell.

Many cheese shops sell a version of Rauchkase with ham. Smoked cheese is a delicious balance between smoke, sweetness and cheese.

Rauchkase is a fan favorite in Germany. It tastes similar to smoked gouda, one of my favorite cheeses.

If you can’t find ham You can always make a delicious ham and cheese panini. Cut a few slices of scones to melt over the pre-cut ham.

Hirtengase

Hirtenkase, which means “cattle cheese” in German, comes from the Allgau region in the German Alps.

In the past, herdsmen would lead their herds across the Alps and into Allgau in the fall. Their milk is used to produce Hirtenkase.

Hirtenkase is a cow’s milk cheese that is eight months old or older. It is a premium cheese comparable to Parmigiano-Reggiano, or gouda, with rich flavors, sweet caramel and earthy notes.

Hirtkenkase is common on cheese plates in pubs. I like to eat it on thick brown whole grain German bread. to bring out the fragrance of the earth

Hutengasse

Huttenkase is a small cheese. “Hutten” means hut or cottage, and Huttenkase started appearing in bathtubs in German supermarkets in the 1960s.

Huttenkase is a low-fat, high-protein curd cheese with a delicious texture.

My favorite part is the creamy texture that contrasts perfectly with the little pieces of tofu that chew and melt in your mouth.

Cottage cheese has been a popular breakfast dish since the early 19th century in the United States. Thus, Germany later became popular.

My favorite way to eat cheese is pineapple. Spicy, sour and sweet pineapple perfectly complements the texture and richness of the cheese.

Holsteiner Tillister

Holsteiner Tilsit, also known as Tilsit Cheese, is the brand name of Tilsit cheese sold in Germany.

Named after the town of Tilsit in the former German province of East Prussia in the 19th century, Tilsiter is the result of the emigration of Swiss and Russian cheese makers to Germany.

It is done by a process known as stain ripening. The cheese is treated with brine or yeast to impart different flavors.

Holsteiner Tilsiter is a semi-hard cheese with a slightly yellow rind and an inner surface with many small holes and cracks.

It is aged for at least two months and has a rich texture and flavor, tastes hard and melts well.

I like to eat them diced with vinegar.

blue

Bavarian Blu is a blue cheese from the Bavarian Alps made from pasteurized Alpine cow’s milk.

It is a new blue cheese introduced in 1972 by the famous cheese maker Bergader.

It is creamy and soft like brie. It has classic green veins that give it a crunchy and spicy flavor.

For me, it’s hard to tell the difference between Bavaria Blu and Cambozola, a popular cheese paired with red or white wine.

You can also use malt for hot dishes like Neapolitan pizza. I like it on cookies that have sweet fruit jellies like figs or mangoes.

Handkäse – German hand cheese

Frankfurt specialties, handmade cheeses, or German handmade cheeses. is another kind of curd cheese

Originally, cheese makers sculpted this cheese by hand, hence the name.

Handkase is a low-fat cheese sold in round, uneven loaves that look like small reddish brown potatoes.

Cheese on the hard side compared to the softer ones. and is usually rolled in cumin seeds and served with raw onions.

Handkase has a rich aroma and taste and is golden yellow in color. You can find it as an appetizer in restaurants in Frankfurt and surrounding cities.

Between spicy cheese and raw onions, Handkase is an acquired taste.

romantic

Romadur is one of the most popular German cheeses. It is a cheese of Belgian origin similar to Limburg cheese. It has a much weaker taste and aroma, but

I still consider Romadur a stinky cheese.

Romadur is a semi-soft cow’s milk cheese that is pale yellow to light orange in color. Sold in small squares or rectangles.

Easy to spread It’s more creamy than Lindbergh. It has a sour taste that goes well with thick bread and German beer.

Additionally, the lactose fermentation makes it a lactose-intolerant dairy product.

Hessischer hand case

Hessischer Handase is a German Hand Cheese from the Hesse region, which includes Frankfurt and Rheinhessen.

It is a low-fat, high-protein curd cheese that was once hand-molded.

The traditional way to enjoy Hessischer Handkase is in a dish called Hessen Handkase mit Musik, in which the round handkase is sprinkled with cumin seeds and marinated in oil and vinegar with diced onions.

Marinate onions and vinegar to give the cheese a sweet and sour taste.

The Germans had a sense of humor when calling the dish Handkase mit Musik, a reference to the flatulence that occurs after eating cheese and onions.

Bergader Edelpilz

Another Bavarian blue cheese from the famous Bergader cheese maker Bergader Edelpilz is the German version of Roquefort.

It has been a favorite among cheese lovers since its inception in 1927, reaching the global market in 1970.

The trademarked formula remains the same. Uses the highest quality milk from the Bavarian Alps and traditional bacterial cultures to produce dark green lines.

Bergader Edelpilz is rich and rich. It has a spicy aroma and aftertaste that goes well with sauces, salads and crackers.

I like to mix it in cream sauces for extra potato au-gratin.

Altenburger Ziegenkäse

Altenburger Ziegenkase is a smooth and rich blend of cow and goat cheeses from Altenburger Land, Burgenland and Leipzig.

The cheese has been covered with a layer of white mold. Similar to how Camembert is made, the cheese is seasoned with cumin seeds.

It has a soft, thin skin similar to Bricamembert. Spicy and mild alike. The main difference is the presence of dill seeds.

If left for a long time, the taste will be stronger. Germans eat Altenburger Ziegenkase with brown whole grain bread and pickles.

German cheese

  1. Allgauer Bergkäse
  2. Cambozola
  3. Allgäuer Emmentaler
  4. Butter Keese
  5. hamburgers
  6. quark
  7. Harzer Kaze
  8. Rauchkäse – German Smoked Cheese
  9. Hirtengase
  10. Hutengasse
  11. Holsteiner Tillister
  12. blue
  13. Handkäse – German hand cheese
  14. romantic
  15. Hessischer hand case
  16. Bergader Edelpilz
  17. Altenburger Ziegenkäse

final thought

German cheese includes hard, semi-hard and soft cheeses with an interesting history.

Whether you prefer spicy cheese or lightly smoked cheese. My German cheese list will satisfy all texture and flavor needs.

Learn more about German food, such as German breakfast. Or refer to other cheeses like Italian cheese!

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Categories: Food & Drinks

Source: INN NEW YORK CITY

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