As a lover of cheese, I’ve always been fascinated by the wide array of flavors and textures that can be found in different varieties from around the world. Recently, I decided to delve deeper into the world of German cheeses, and what I discovered was an incredible assortment of unique and delicious offerings.
Germany is home to over 600 types of cheese, owing to its diverse landscapes, regional traditions, and methods of production. From the mountain cheeses of Bavaria to the pungent Limburger, there is truly something for every cheese enthusiast to enjoy. In my exploration, I’ve come across some truly remarkable varieties that showcase the depth of character and flavor offered by German cheesemakers.
Join me as I share with you the ultimate guide to German cheeses, highlighting the most popular varieties, their unique characteristics, and how best to enjoy them. Whether you’re a seasoned cheese connoisseur or just curious to learn more about these delightful dairy products, I’m confident there will be a German cheese for you to savor.
History of German Cheeses
When I think about the history of German cheeses, I am fascinated by the rich and diverse cheese-making tradition that Germany has cultivated throughout the years. Cheese has been a significant part of German cuisine, and its production dates back to ancient times.
It’s estimated that cheese was introduced to Germany around 3000 BC by the Celts, who brought their cheese-making techniques from the Mediterranean region.
During the Middle Ages, Germany saw a growth in its cheese industry, with monasteries playing a pivotal role in the development of new cheese-making techniques. Monks frequently made and consumed cheese as part of their daily diet, and they passed on their knowledge of cheese-making to the larger population.
German cheese production continued to thrive over time, with regions like Bavaria and Allgäu emerging as notable cheese-making hubs. Many traditional German cheeses were made using cow’s milk, while other cheeses such as Feta-style cheeses were made with sheep or goat milk.
Germany has always been known for producing a wide variety of cheeses ranging from soft and creamy to hard and pungent.
As cheese making developed, German cheesemongers focused on producing quality, flavorsome cheeses, which led to the creation of some unique, lesser-known varieties such as Milbenkäse, a mite-infested cheese from Saxony-Anhalt, and the aromatic Allgäuer Bergkäse, a PDO-protected mountain cheese from Bavaria (Wikipedia) .
Today, Germany boasts more than 600 different types of cheese, showcasing the nation’s diverse dairy heritage and enduring passion for cheese-making. From pungent Limburger to noble mold Edelpilzkäse, the variety of German cheeses never ceases to amaze me and keeps my taste buds wanting more.
Types of German Cheeses
As a fan of German cheeses, I am excited to guide you through different types of cheeses originating from Germany. In general, German cheeses can be categorized into soft cheeses, semi-soft cheeses, hard cheeses, and blue cheeses. Let’s take a closer look at these categories.
Soft Cheeses
Soft cheeses are characterized by their creamy texture and distinct flavors. Camembert and Brie are classic examples of soft cheeses, but Germany has its own unique soft cheeses. For example, Hohenheim is a soft cheese produced in a round form, originating in Southern Germany.
Semi-Soft Cheeses
Semi-soft cheeses are denser and firmer than soft cheeses but not as hard as hard cheeses. One of the most famous German semi-soft cheeses is Limburger, made from cow’s milk and known for its pungent smell [source]. Another popular semi-soft cheese is Rauchkäse, a smoked cheese typically made in Bavaria.
Hard Cheeses
Hard cheeses are aged longer, have a strong flavor, and are firm in texture. Hirtenkäse, also known as “herder’s cheese”, is one example of a hard German cheese. It has a distinctive golden color and is made from cow’s milk in the Allgäu area of Southern Germany [source].
Blue Cheeses
Blue cheeses have a distinct blue or green mold and boast an unmistakably bold flavor. Some examples of German blue cheeses include Cambozola and the Bavarian blue cheese, Champignon. These cheeses are often enjoyed with fruit, crackers, or bread, making them versatile and delicious options.
Those are just a few examples of the different types of German cheeses that exist. I hope this guide helps you explore and discover the wonderful world of German cheese!
Famous German Cheese Regions
Allgäu
As a cheese lover, I can’t help but mention the beautiful region of Allgäu in the south of Bavaria, where some of the finest German cheeses are produced. Allgäu is famous for its Allgäuer Bergkäse, a hard mountain cheese that offers a unique combination of flavors and aromas.
When I think of Allgäu, I also think of Hirtenkäse, a hard cow’s milk cheese. With its orange peel and butterscotch aroma, Hirtenkäse offers a unique taste that resembles a mix between aged Gouda and Parmigiano-Reggiano.
Bavaria
Bavaria is Germany’s largest cheese producing region, where an impressive 75% of the country’s cheese is crafted. Some of the most popular Bavarian cheeses include obatzda, a soft cheese spread made from blending ripe Camembert with butter and spices, and Weisslacker, a pungent aged cheese with a strong aroma and tangy, almost spicy, flavor.
As a cheese enthusiast, it’s impossible for me not to mention the Bavarian Blue, a creamy blue cheese that is simply divine when paired with crusty bread and a glass of wine.
North Rhine-Westphalia
Another significant cheese region in Germany is North Rhine-Westphalia, where one can find a variety of cheeses that are perfect for true connoisseurs. Among the most famous is the Limburger – a semi-soft, smear-ripened cheese with a distinctive pungent smell and made from cow’s milk.
Another cheese that caught my attention in North Rhine-Westphalia is Tilsit, a creamy and flavorful cheese perfect for melting on sandwiches, soups, or sauces. Its full-bodied taste will not disappoint any cheese lovers.
Pairing German Cheeses
As a lover of German cheeses, I’ve discovered the joy of finding the perfect pairings to enhance their flavors.
In this section, I’ll share some of my favorite wine, beer, and food pairings to help you enjoy German cheeses to their fullest potential.
Wine Pairings
Finding the right wine to compliment specific German cheeses can truly elevate your tasting experience. Here are a few of my favorite combinations:
- Camembert-style cheese (like Adler Edelcreme) pairs wonderfully with a fruity Riesling.
- For a nutty cheese, such as Emmentaler, I recommend a medium-bodied red like a Pinot Noir.
- When enjoying a bold blue cheese, a sweet dessert wine like an Eiswein is a nice contrast to the intense flavors.
Beer Pairings
As a fan of both German beers and cheeses, I can’t help but suggest some ideal beer pairings:
- A crisp Pilsner works well with mild, soft cheeses like Quark or fresh cheese spreads.
- For stronger, aged cheeses like Bergkäse, a hearty Bock or Doppelbock beer provides a robust companion.
- When indulging in a smoky Rauchkäse, a dark and malty Rauchbier is a fitting match, enhancing the smoky flavors of both the beer and the cheese.
Food Pairings
Lastly, let me share some delicious food pairings that highlight the unique flavors of German cheeses.
| Cheese | Food Pairing |
|---|---|
| Butterkäse | Fresh fruit, like apples or pears |
| Limburger | Dark rye bread and pickles |
| Tilsiter | Cured meats, like salami or prosciutto |
Remember, these are just a few pairing suggestions to get you started on your German cheese adventure. As always, trust your taste buds and enjoy the journey of discovering your personal favorites.
Storing and Serving Tips
Proper Storage
When it comes to storing German cheeses, I always make sure to protect them from the elements. This includes the cold, dry air in my refrigerator, and any dirt or debris they may come into contact with. A snug wrap with cheese paper or parchment paper does the trick, completely covering all surfaces of the cheese (Foodal).
For soft cheeses, I place them in clean, airtight containers in the refrigerator to ensure their safety (Epicurious). It’s also a good idea to store cheese in the cheese drawer or crisper, as it protects the cheese from the drying air in the fridge (Cheese Grotto).
Cutting Techniques
When it comes to cutting German cheeses, I consider the type of cheese I’m dealing with. For hard cheeses like Allgäuer Emmentaler, I use a sharp knife with a long blade and cut into thin slices, making sure to avoid the distinctive round, cherry-sized holes (Germanfoods.org).
For softer cheeses, I use a cheese wire or a special knife designed for soft cheeses to ensure a clean cut that doesn’t crush the delicate texture of the cheese.
Serving Suggestions
When it’s time to enjoy my German cheeses, I like to get creative with my serving suggestions. Here are a few ideas:
- Pair the cheese with sliced baguettes or crackers for a simple and delicious snack.
- Combine a selection of German cheeses on a platter with fruits, nuts, and cured meats for a well-rounded appetizer or party dish.
- Experiment with adding German cheeses to dishes like salads, sandwiches, or pasta for an exciting twist on classic recipes.
Remember, the key to enjoying German cheeses is to store them properly and serve them in interesting and delicious ways. Happy cheese tasting!
And if you have read this far, be sure to read about the History of German Delis in the US
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
