German cheeses have not yet gained worldwide fame like Dutch or Swiss ones. But in terms of quality and quantity of varieties – there are several hundred of them – Germany is in no way behind the leading European countries.
Most German products are produced in small private cheese factories. They are located in ecologically clean areas of the country and give preference exclusively to natural ingredients. This is how not only traditional well-known varieties are produced, but also very unusual specimens, in which you can find dill, paprika, cumin, basil, nettle and other original additives.
Germany confidently ranks first in Europe in cheese exports. According to various estimates, the country produces from 400 to 800 varieties of these products.
Faced with such diversity for the first time, many tourists cannot immediately decide which cheese to try first in Germany and bring back with them from their trip. This short review will help you make this important choice.
Tilsiter
This famous light yellow semi-hard cheese is made from pasteurized cow’s milk, often adding black pepper and cumin to the traditional composition. Tilsiter has a fat content from 30% to 60% and has a variety of flavor shades: from delicate to spicy, depending on the brand. It is especially tasty to eat with black bread and wash down with dark beer.
This German cheese got its name from its place of “birth” – the village of Tilsit, where its production was first launched. Today it is the city of Sovetsk, Kaliningrad region.
Since the name was not protected by origin at one time, not only German cheese makers have the right to produce Tilsiter. For example, it is very popular in Switzerland and several other countries, but can vary significantly in price. To get an idea of how much Tilsiter cheese costs in Germany, just go to any supermarket. For example, in the BILLA retail chain, 500 g are sold at a price of 9-10 €.
Bavarian blue cheese (Bavaria blu)
Bavaria is famous not only for beer, but also for cheeses, the most famous of which is Bavaria Blu – a soft, sour blue cheese. In Germany, it is made from pasteurized milk with the addition of heavy cream, which makes it easy to spread on warm bread. Bavaria Blu is also great to eat with crackers or fruit.
In stores, a small package of Bavarian blue cheese (150-175 g) can be bought for 2-3 €.
Dorblu
This semi-hard blue cheese with mold has been produced in Germany relatively recently, since the early 1990s. The “discoverer” of the product was the German company Käserei Champignon Hofmeister – its production facilities are located in the small Bavarian town of Lauben.
For Dorblu, only pasteurized cow’s milk, salt, a clotting enzyme and a secret mold culture, the name of which the manufacturer does not disclose, are taken. Three cheese varieties are available for sale: Dorblu Classic, Dorblu Royal Blue and Dorblu Grand Noir. The latter is an exclusive sample.
Dorblu ripening lasts from 3 to 5 months. When finished, the cheese has a creamy color with blue veins of mold and a dense, but at the same time crumbly texture. It is traditionally served with dry red wines , along with nuts and fruits. You can buy a piece of classic Dorblu weighing 100 g for between 1.10 and 1.50 €.
Cambozola
Cambozola occupies a special place among German cheeses with white and blue mold. It was created in Germany at the beginning of the 20th century by combining the best features of French Camembert and Italian Gorgonzola. As a result of the combination of the names of these cheeses, cambozola received its unusual name.
Cambozola has a rich, creamy taste that goes well with dry wines and fruits. But if you have never tried German blue cheeses before, then you probably shouldn’t start getting acquainted with them with this variety. It may seem too specific and will deprive you of the desire to continue gastronomic experiments for a long time.
There are 5 main varieties of Cambozola produced in Germany:
- Classic – classic version with 70% fat;
- Crema – spreadable yoghurt-based cheese;
- Balance – with reduced fat content of 25%;
- Finesse – garlic-flavored cheese;
- Black Label is a premium product, the production of which is characterized by long aging at low temperatures.
In stores, a package of Cambozola weighing 150 g costs from 2-3 € and more.
Harz cheese (Harzer Käse)
Harzer Käse gets its name from the German region of Harzu, where it was first prepared. It is a category of cheeses made from low-fat cottage cheese, and therefore is considered dietary and is very popular among those who care about their figure.
In Germany, 2 types of Hartz cheese are produced: Schimmel-Hartzer (with white noble mold) and Rotschmire-Hartzer (with an orange-brown film). Both types of Harzer Käse are usually eaten with bread spread with mustard and preserved cucumbers. Cumin is often added to the cheese itself during production – this makes its taste and aroma more spicy. In German stores, a piece of Harz cheese (100 g) can be purchased for about 1 €.
Handkäse
“Handmade cheese” – this is exactly what the name of the variety sounds like, if translated literally – is a real source of pride for German cheese makers. It is made from fermented milk cottage cheese, due to which it retains its dietary properties. But if earlier such cheese in Germany was made exclusively by hand, today modern molding machines are used to make it. The product owes its regular round shape, reminiscent of German thalers, to them.
Handkese is characterized by a yellowish tint and a specific pungent odor, which not everyone can appreciate if they are unaccustomed to it. This cheese is supposed to be eaten “with music” (Mit Musik) – an onion marinade that is prepared with the addition of vinegar, cider (Apfelwein), butter, pepper, salt and cumin . The cheese slices are left to marinate in the refrigerator for several hours and only then served. Interestingly, handkese “without music” (Ohne Musik) means in a marinade, but without onions.In Frankfurt Handkäse it is customary to eat without using a fork. A piece of cheese is carefully cut off with a knife, placed on bread soaked in butter and bitten off.
In Germany, depending on the store, 100 g of handkese cost about 1-2 €.
Butterkäse
This semi-soft cheese was first produced in Germany 90 years ago, but it cannot be called an exclusively German product: Butterkese is also produced in Austria , the USA and Italy . It is distinguished by a rather soft creamy taste and a pleasant milky aroma.
The soft, semi-fat texture makes the cheese ideal for sandwiches and pairs well with dark and light beers. It costs about 2.50 € in a 175 g package, but you can find cheaper offers.
Limburger
Limburger, familiar to many as a cheese from Germany, was actually born with the light hand of Belgian monks back in the 13th century. The main feature of this variety is its intense, “penetrating” smell, which scares off some, but for others, on the contrary, is considered a sign of high-quality cheese. The ripening period for Limburger ranges from 2 to 12 weeks. During this entire time, the cheese is regularly washed with saline solution. The longer the ripening lasts, the more persistent and spicy the aroma becomes.
The finished cheese has a creamy color and a red-brown rind, and has a moderately soft, creamy texture. It goes on sale in the form of recognizable rectangles, for which it is even nicknamed Backsteinkäse (“brick cheese”). Traditionally in Germany it is eaten in three ways: with new potatoes and butter, on a sandwich or in a vinaigrette. The price of cheese varies between 2-3 € per 200 g.
Weisslacker
Weisslacker, known as “beer cheese”, is produced in only one region of Germany – Upper Allgäu in Bavaria. It got its name because of the glossy “varnished” surface, on which the traditional crust for cheeses is completely absent.
The weislacker recipe, like many discoveries in the world, appeared by chance in the second half of the 19th century. The Kramer brothers, inventing a new cheese based on Limburger, put the created sample in the basement – and forgot about it for a year. And when we remembered and tried it, it turned out that there was no need to invent anything else!Weisslacker is considered to be the very first patented cheese in the world: the Royal patent for its production was received in 1876.
The process of creating a Weislacker takes about a year. At the same time, the recipe itself is kept in the strictest confidence. Before serving, the cheese is cut into small cubes and eaten with bread or a pretzel, washed down with German beer , and sometimes dipped in it. The only problem is the smell, which is why weisslacker is even nicknamed Stinkerkäse (“stinky cheese”). The taste of the variety is also quite original: spicy and salty.
Today, Weisslacker is a product protected by geographical origin. Only a limited number of cheese dairies in Bavaria have the right to produce it. The largest enterprise is ARLA Food Deutschland. It produces about 50-60 tons of this cheese per year. On average in Germany, 250 g of Weisslacker costs 7.25 €.
Milbenkäse
This incredible and strange cheese is produced in only one place in Germany – in the small commune of Würchwitz in the Saxony-Anhalt region. The peculiarity of its production is that it ripens in boxes with bran or rye flour, where “barn” or “bread” mites are specially released.
Microscopic organisms turn cheese into a kind of delicacy with a bitter taste – they secrete the enzymes necessary for its ripening. After a month, milbenchese turns yellow, after three months it turns brown, and after a year it turns almost black. Not everyone dares to try this unique cheese, but it also has its connoisseurs. A small piece weighing 25-30 g can be bought for 6.50 €.
While traveling in Germany, it is ideal to find time and go to one of the cheese factories. For example, in Bavaria, at the Schaukäserei Ammergauer Alpen, you can watch the production process, and in a small shop located nearby, you can order a tasting “cheese plate” for 6 €.
But what is especially interesting: at German cheese factories, tourists have the opportunity to try both popular and not very common cheeses in Germany; The price of the tasting includes tours of the production and the opportunity to see with your own eyes the process of creating a unique product.