List of German cheeses

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

• Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.^[2]

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

• Handkäse – a German Protected designation origin (PDO) regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, 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.^[7]
• 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 cow's milk cheese made in the Allgäu area of Southern Germany.^{[8][9][10][11]}
• Hohenheim – a soft cheese, produced in a round form.^[12]

• 
  Handkäse
• 
  Harzer

L

Limburger and bread

• Limburger – originally created in Belgium by Trappist monks, production began in Germany in the 19th century.^[1]

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.

• 
  Aged Milbenkäse

O

• Obatzda – a Bavarian cheese delicacy prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.

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

• Tilsit cheese – a light yellow semi-hard smear-ripened^[15] cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.

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]

• 
  Light Obazter in a tub
• 
  A plate of Obatzda, garnished with white and green onion
• 
  Tilsit

See also

• List of cheeses
• List of cheesemakers
• List of German dishes

References

Cheese
Types	Acid-set Blue Brined Cream Goat Green cheese Pasta filata Processed Smear-ripened Smoked Washed-rind Whey
Animal milk	Cow Goat Reindeer Sheep Water buffalo Yak Camel
Regions	Bandel Cornwall France Germany Ireland Italy Mexico Middle East Netherlands Poland Romania Spain Switzerland Turkey United Kingdom United States
Special designations	Appellation d'Origine Contrôlée cheeses Greek Protected Designations of Origin (PDO) cheeses Italian PDO cheeses European cheeses with protected geographical status
Organizations	American Cheese Society International Cheese Awards Lucerne Cheese Festival Mountain Cheese Olympics National Cheese Exchange The Great British Cheese Festival
List articles	Cheeses Blue cheeses Sheep milk cheeses Cheese dishes Cheesemakers Cheese soups
Miscellaneous	Cheese ripening Dairy salt
Cheese dishes Cheesemakers List of cheeses

Regional cuisine of Germany
Baden Bavaria Berlin Brandenburg Bremen Franconia Hamburg Hesse Lower Saxony Mecklenburg Palatinate Pomerania* Rhenish Hesse Rhineland Saarland Saxony Saxony-Anhalt Schleswig-Holstein Silesia* Swabia/Württemberg Thuringia Westphalia * also a regional cuisine of Poland
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