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[[Cheese]]s 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.<ref name=IG>[https://books.google.com/books?id=sjW9adVFS2kC&pg=PA113 The Complete Idiot's Guide to Cheeses of the World - Steve Ehlers, Jeanette Hurt<!-- Bot generated title -->]. pp. 113-115.</ref> Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses.<ref name=IG/>
[[Cheese]]s 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.<ref name=IG>[https://books.google.com/books?id=sjW9adVFS2kC&pg=PA113 The Complete Idiot's Guide to Cheeses of the World - Steve Ehlers, Jeanette Hurt<!-- Bot generated title -->]. pp. 113-115.</ref> Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses.<ref name=IG/>


==German cheeses==
None

===A===
[[File:Bergkäse angerichtet.jpg|thumb|Allgäuer Bergkäse]]
* Allgäuer Bergkäse – Prepared in [[Allgäu]] from [[Raw milk|unpasteurized]] [[cow's milk]], it is [[Cheese ripening|ripened]] for a minimum of four months and has a smooth texture.<ref name="Companion">Herbst, Sharon T.; Herbst, Ron (2010). [https://books.google.com/books?id=WJEJETTgALIC&pg=PA60&dq=Allg%C3%A4uer+cheese&hl=en&sa=X&ei=EbWIUZKcJ-iuiALPoIHIDA&ved=0CDEQ6AEwAA#v=onepage&q=Allg%C3%A4uer%20cheese&f=false ''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</ref>

===B===
[[File:DeutschButterkäse.jpg|thumb|Butterkäse]]
[[File:Cambozola.jpg|thumb|[[Cambozola]] cheese]]
* Backstein – similar to Limburger, it is processed in a brick shape.<ref>[https://books.google.com/books?id=gGSuwbzAdrMC&pg=PA10 German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch<!-- Bot generated title -->]. p .10.</ref>
* Bonifaz – a soft, white mold cheese.<ref>[https://books.google.com/books?id=ScXnAAAAMAAJ&q=Bonifaz+cheese&dq=Bonifaz+cheese&hl=en&sa=X&ei=EYGQUbzMHY3ligKToIHoDw&ved=0CFYQ6AEwBw Country Life<!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=X7hYK4M38gkC&pg=PA40&dq=Bonifaz+cheese&hl=en&sa=X&ei=EYGQUbzMHY3ligKToIHoDw&ved=0CDgQ6AEwAQ#v=onepage&q=Bonifaz%20cheese&f=false Eating Your Words: 2000 Words to Tease Your Taste Buds<!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=_uhIAAAAYAAJ&q=Bonifaz+cheese,+germany&dq=Bonifaz+cheese,+germany&hl=en&sa=X&ei=uDaYUsGMFqKRiQKBlYGwBg&ved=0CFUQ6AEwBQ The Friends of Wine<!-- Bot generated title -->]</ref>
* [[Butterkäse]] – translated as "butter cheese" in [[German language|German]], it is a semi-soft, cow's milk cheese that is moderately popular in [[Germanic-speaking Europe|Germanic Europe]], and occasionally seen throughout the rest of the world.

===C===
* [[Cambozola]] – patented and industrially produced for the world market by large [[Germany|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===
* [[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===
* [[Handkäse]] – a [[German cuisine|German]] [[Protected designation origin]] (PDO) regional [[sour milk cheese]] (similar to [[Harzer]]) and is a culinary speciality of [[Frankfurt#Culinary specialties|Frankfurt am Main]], [[Offenbach am Main]], [[Darmstadt]], [[Langen, Hesse|Langen]] and all other parts of southern [[Hesse]]. It gets its name from the traditional way of producing it: forming it with one's own hands.<ref>[http://www.epicurious.com/tools/fooddictionary/entry?id=2894 Food Dictionary: ''handkäse cheese'']</ref>
* [[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]].
* [[Hirtenkäse]] – or "herder's cheese", is a distinctive golden-colored, hard [[Dairy|cow's milk cheese]] made in the [[Allgäu]] area of Southern [[Germany]].<ref name=Fond>[http://www.fondofoods.com/products/cheese/hirtenkaese.html Fond o'Foods website]. Accessed March 17, 2009.</ref><ref name="SF Gate">Janet Fletcher, "Cheese Course: Hirtenkäse fans party when the cows come home," ''[[San Francisco Chronicle]]'', February [http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/15/WIMQUSGJ7.DTL SF Gate website]. Accessed March 17, 2009.</ref><ref name=Deli>[http://www.germandeli.com/behi.html German Deli site]. Accessed March 17, 2009.</ref><ref name="Barbara Adams">Barbara Adams, "Cheese and Wine Pairing Recipe: Hirtenkäse Cheese and Gewürztraminer Wine," found at [http://www.beyondwonderful.com/recipes/appetizers/cheese/cheese_pairings_hirtenkase.html Barbara Adams' Beyond Wonderful website]. Accessed March 17, 2009.</ref>
* Hohenheim – a soft cheese, produced in a round form.<ref name=Hinsch>[https://books.google.com/books?id=gGSuwbzAdrMC&pg=PA16 German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch<!-- Bot generated title -->]. p. 16.</ref>

<gallery class="center" caption="" widths="190px" heights="190px">
File:Handkaese 20060117.jpg|[[Handkäse]]
File:Harzer Käse.jpg|[[Harzer]]
</gallery>

===L===
[[File:Cheese limburger edit.jpg|thumb|[[Limburger]] and bread]]
* [[Limburger]] – originally created in [[Belgium]] by [[Trappists|Trappist]] [[monk]]s, production began in Germany in the 19th century.<ref name=IG/>

===M===
* [[Milbenkäse]] – a specialty cheese made from [[Quark (cheese)|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.

<gallery class="center" caption="" widths="190px" heights="190px">
File:Milbenkäse02.jpg|Aged [[Milbenkäse]]
</gallery>

===O===
* [[Obatzda]] – a [[Bavaria]]n cheese [[delicacy]] prepared by mixing two thirds aged soft cheese, usually [[Camembert (cheese)|Camembert]] (Romadur or similar cheeses may be used as well) and one third [[butter]].

===Q===
[[File:Speisequark (Workshop Cologne '06).jpeg|thumb|German [[Quark (dairy product)|Quark]] in its usual creamy form]]
* [[Quark (dairy product)|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]]. 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.<ref name="igourmet">[http://www.igourmet.com/st/encyclopedia.asp? Encyclopedia of Cheese , igourmet.com]</ref> The most famous variety is Bruder Basil,<ref name="igourmet"/> named for dairy [[entrepreneur]] Basil Weixler.
* Romadur – This is a cow's milk cheese with pungent flavor.<ref name="culturemag1">[https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA206&dq=Romadur+cheese&hl=en&sa=X&ei=Z4GQUe2PMciWiAL4qYHADA&ved=0CDAQ6AEwAA#v=onepage&q=Romadur%20cheese&f=false Cheese For Dummies - Culture Magazine<!-- Bot generated title -->]</ref> It is one of the most popular cheeses in Germany.<ref name="culturemag1"/>

===T===
* [[Tilsit cheese]] – a light yellow semi-hard [[smear-ripened]]<ref>Fox, Patrick. ''Cheese: Chemistry, Physics and Microbiology''. p. 200.</ref> cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the [[Emmental]] valley.

===W===
[[File:Beercheese.jpg|thumb|[[Weisslacker]], with [[paprika]]]]
* [[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===
* Ziegel – prepared from cow's milk.<ref>[https://books.google.com/books?id=gGSuwbzAdrMC&pg=PA24 German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch<!-- Bot generated title -->]. p. 24.</ref>

<gallery class="center" caption="" widths="190px" heights="190px">
File:Obazter leicht.jpg|Light Obazter in a tub
File:Obatzter-1.jpg|A plate of [[Obatzda]], garnished with white and green onion
File:Tilsit cheese.jpg|[[Tilsit cheese|Tilsit]]
</gallery>


==See also==
==See also==

Revision as of 08:47, 18 May 2017

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

A

Allgäuer Bergkäse

B

Butterkäse
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

  • 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

  • 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

L

Limburger and bread

M

  • 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

Q

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. 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.[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

W

Weisslacker, with paprika
  • 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

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

See also

References

  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.
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