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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]
Pages in category "German cheeses" The following 14 pages are in this category, out of 14 total. This list may not reflect recent changes. ...
Milbenkäse ("mite cheese"), called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese.It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months.
Handkäse. Handkäse ( pronounced [ˈhantkɛːzə]; literally: "hand cheese") is a German regional sour milk cheese (similar to Harzer) and is a culinary specialty of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands.
List of cheeses. Different types of Gruyère, Jura Alpage and Etivaz cheeses at a food market in Lausanne, Switzerland. Parmigiano-Reggiano ripening in a modern factory. This is a list of cheeses by place of origin. Cheese is a milk -based food that is produced in wide-ranging flavors, textures, and forms.
Bergkäse ( German for 'mountain cheese') refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain ...
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
Butterkäse ("butter cheese" in German) is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany , some Butterkäse is produced in Wisconsin .