Introduction to German Cheeses

Germany's cheese-making tradition is steeped in history, with over 1,500 varieties. Each region boasts its specialties, reflecting local flavors and centuries-old techniques. Let's explore this rich tapestry.

Allgäuer Bergkäse, a PDO cheese, matures in mountain air for a minimum of four months. This imparts a unique, spicy flavor, contrasting with its creamy texture. It's a taste of the Bavarian Alps.

Originally from Swiss migrants in Prussia, Tilsiter was born in the 19th century. It's a semi-hard cheese with a pungent aroma and a tangy, sometimes spicy taste. There's even a red-smear variant.

Butterkäse, literally 'butter cheese,' is beloved for its delicate flavor and smoothness. It melts beautifully, making it a favorite for cooking. Its mildness is a perfect canvas for robust German bread.

Famous for its strong smell, Limburger's bark is stronger than its bite. It's actually quite creamy and mild beneath the surface. Interestingly, it becomes spreadable with age.

Harzer cheese is a sour milk cheese, low in fat but high in protein. It's often enjoyed by athletes and those on a diet. Its strong flavor is accented by caraway seeds.

A German innovation, Cambozola combines creamy brie with Italian Gorgonzola, creating a distinct mild blue cheese. It's a perfect introduction for those new to blue cheeses, offering a gentle, creamy experience.