Guide to German Cheese & Dairy Products

Germany has a long tradition of cheese-making and because of its varying landscapes, methods of production and regional traditions, it boasts more than 600 different types of cheese. While 75% of Germany’s cheeses are produced in Bavaria, the areas of Schleswig-Holstein, Mecklenburg-West Pomerania and Saxony-Anhalt in the northern part of Germany also produce some of Germany’s more famous cheeses such as Wilstermarsch, Tilsit and Altenburger Ziegenkäse (goat cheese).

The heart of German cheese making is the Allgäu, in the Alpine region of Southern Germany, where Germany’s famous Allgäuer Emmentaler is made. Emmentaler is of course also known as Swiss cheese and the recipe was indeed imported from Switzerland. In 1821, Bavarian Elector Maximilian imported the skills of two Swiss master dairymen, who first introduced Emmentaler to the Allgäu.

Allgäu cheeses are made from the milk of soft brown Allgäu cattle grazing in the springtime meadows rich in alpine flowers. The milk is always high quality and plentiful too, which explains why Bavaria has become Germany’s most important milk and cheese region, producing more than 400 different cheeses.

Germany produces all types of cheeses, all of which can be divided into the following categories:

• Hard Cheese (Hartkäse)
• Semi-Hard Cheese (Schnittkäse)
• Semi-Soft Cheese (Halbfester Schnittkäse)
• Soft Cheese (Weichkäse)
• Fresh Cheese (Frischkäse)

Hard Cheese (Hartkäse)

The Germans are very proud of their hard cheeses, particularly the Allgäu Emmentaler and Bergkäse (Mountain Cheese). Both cheeses are made from raw cow’s milk using recipes that haven’t changed much over the past 150 years and both of which have been awarded a PDO (Protected Designation of Origin) meaning that only cheeses made in the Allgäu can use these names.

Allgäuer Emmentaler

A classic hard cheese with a mild, nutty taste and distinctive round, cherry-sized holes. Only cheeses from the districts of Lindau, Oberallgäu, Unterallgäu, Ravensberg and Lake Constance, as well as the towns of Kaufbeuren, Kempten and Memmingen fall within the protected area of the PDO and can be labeled Allgäuer Emmentaler .

Allgäuer Bergkäse (Mountain Cheese)

This cheese is often called the “baby brother” of the Allgäuer Emmentaler and is sometimes called Alpenkäse (Alp Cheese). Although it is made using similar production methods to the Emmentaler, one of the differences between the two cheeses is that Bergkäse is made in the mountains in alpine dairy huts or small mountain farms during the late spring and summer. After 4 weeks, the young Allgäuer Bergkäse is brought down from the mountains to ripen.  Other differences between the two cheeses is that Bergkäse is ripened at a cooler temperature, has smaller holes than Emmentaler and is eaten young, at between three to four months

Semi-Hard Cheese (Schnittkäse)

Tilsiter

This is one of Germany’s native cheeses that comes from the former province of East Prussia. Apparently Tilsiter was created by Dutch immigrants in the mid-19th century while they were trying to recreate their famous Gouda. It is mainly produced in Northern Germany, although there are variations made throughout Germany.  It has a moist and creamy texture and a mild taste with a distinctive tang. Some brands of Tilsiter are produced with herbs, pepper and caraway seeds.

Wilstermarschkäse

This cheese comes from the borders of the Marsch, which lies behind the sea dykes of Schleswig-Holstein, close to Hamburg. Like Tilsiter, Wilstermarschkäse is said to have been first made by Dutch immigrants. It is made only in a dairy in Itzehoe, using whole or partially skimmed milk from the region. It is popular for breakfast and perfect for slicing, although sadly it is not easy to find. It has small holes and a light, tangy, sour flavor. It is also known as Holsteinermarschkäse or just Marschkäse.

Gouda

Germany has been making Gouda for almost 200 years and it remains one of the country’s most popular cheeses. It is made from full cream milk and has a mild and buttery taste when it’s young. If allowed to age, it becomes more piquant. It melts well, so it is often used for fondues, gratins and sauces.

Trappistenkäse

This mild cheese was first created in France by Trappist monks. It is made mostly in southern and central Germany and is perfect for slicing

Steppenkäse

These cheeses were originally made by German immigrants living on the Russian Steppes.

Semi-Soft Cheese (Halbfester Schnittkäse)

Edelpilzkäse (Blue-Veined Cheese)

Literally translated, Edelpilzkäse means “Noble Mold Cheese”. It is a blue cheese that is matured using the Penicilium Roqueforti mold.

Butterkäse

The name of this cheese comes from its buttery taste and color. It is a mild cheese and is often referred to as Damenkäse or "Ladies Cheese".

Weisslackerkäse

The name of this cheese translates as “white lacquer cheese”, which refers to its varnish-like mold surface. It is also known as Bayerische Bierkäse (Bavarian Beer Cheese) and is a southern specialty that goes well with German beer. It has quite a strong smell and a powerful flavor.

Steinbuscherkäse

This is one of the four standard types of semi-soft cheese, although it is thought of as a semi-hard cheese. It is one of Germany’s oldest cheeses, first produced in the mid-19th century in Steinbusch, now Choszczno in Poland. During the time of the German Democratic Republic (former East Germany), it was the favorite cheese from the Mecklenburg dairies and its is produced in a similar way to the French Port Salut.

Weichkäse (Soft Cheese)

Weiss-Blau Brie / Blauschimmel Brie (Blue Brie)

The Germans were the first to discover this white rind brie cheese matured with the penicilium roqueforti mold in the 1970’s.  They produce these cheeses in varieties ranging from mild to strong, but it is the mild version that is most popular and most often copied. It's often referred to as the blue cheese  for people who don’t like blue cheese!

Brie

German bries are usually milder, smaller and taller than French bries and often have spices on the rind and inside the paste. They are also sometimes made with herbs, peppers, green peppercorns and nuts.

Camembert

German Camembert is produced in many sizes and with different fat contents from ¾ fat to rich creamy double cream (Doppelrahmstufe).

Rotschmierkäse (Washed Rind Cheese)

Limburger 

This cheese was originally made by the Trappist monks in Belgium and was adopted by the cheese makers in the Allgäu in the 19th century. It is a very temperamental cheese and needs a lot of skill to ripen correctly as it’s very sensitive. When at its best, it has a sticky, not slimy rind , a white, soft, pliable, not runny paste and an intense aroma. Because of its strong smell it’s often called “Stinkkäse“ or “Stinky Cheese”!

Romadur

This is similar to Limburger and also comes from Belgium. However, it is smaller, softer and milder. The smell is also less intense.

Münsterkäse

Munster was originally made by the monks of Munster Abbey in France during the Middle Ages. It was then adopted by the Germans when the Alsace region of France became part of Germany. The Alsace region switched back and forth from France to Germany and by the time it became part of France, the Germans had added an umlaut to the word and made it their own cheese.

Weinkäse

Literally translated this means “wine cheese”. It was given this name because it was invented early in the 20th century by German cheese makers as an accompaniment to the fruity wines of the Moselle and Rhine Rivers. It is a mild, creamy cheese that is produced in small 3-ounce cylinders.

Odenwälder Frühstückskäse (PDO)

This is a “breakfast cheese” (Frühstückskäse) from the South Hessian Oldwald region and is a real specialty German cheese. Because it has been awarded a PDO, the cheese can only be made using milk from cattle grazing within a certain region and handmade in a small cheese dairy in Hüttenthal.

Altenburger Ziegenkäse (PDO)

Ziegenkäse translates as goats cheese, but this traditional mid-19th century cheese is made with a combination of goats’ and cows’ milk. Because it has a PDO, it can only be made in just two eastern German dairies in Saxony and Thuringia, although during the time of the German Democratic Republic (former East Germany), very little of this type of cheese was produced there. Since reunification, this once rare cheese is now available all over the country.

Frischkäse (Fresh Cheese)

Frischkäse  refers to fresh, unripened cheese such as cottage cheese and cream cheese and it is the most consumed type of cheese in Germany. Frischkäse  is also known as Topfen in Bavaria, Klatschkäs in Niederrhein and Zeiger in the Allgäu.

Quark

Quark literally translates as “curd”. It is a low-fat curd cheese made from skim milk and soured with a lactic starter. It is available in a range of fat levels starting with practically no fat or low-fat, which is called Magerquark up to 40 percent fat. Low-fat versions have a milky-white color whereas as Quark with a higher fat content is a light, dairy yellow. It is very popular in Germany and Germans eat more than 17 lbs per person per year. It is eaten plain on its own or with herbs, nuts, garlic to make it savory or with fruit or jam to make it into a dessert or fruit spread. It is used in many German dishes for souffles, dressings, sauces, toppings, stuffing and dips and is the secret of a perfect baked cheese cake.

Rahm Frischkäse and Doppelrahm Frischkäse

Both of these cheeses are made by adding more cream to Quark, although in the case of Doppelrahm Frischkäse, double cream is added. Both types of cheese are firmer, spreadable cheese, often sold in small foil-wrapped cubes. They are similar to cream cheese such as Philadelphia.

Körniger Frischkäse (Cottage Cheese)

This is also known as Hüttenkäse and is the equivalent of cottage cheese.

Sauermilchkäse (Quark Cheese)

This typically German cheese specialty, which is made with Sauermilchquark, has remained popular for centuries ad was originally made on hundreds of small farms throughout the country. Today this cheese is widely produced in areas such as Lower Saxony, Hesse, Thuringia, Saxony-Anhalt and Saxony.  The most important varieties of Sauermilchkäse are Handkäse, cheese traditionally ‘handmade’ on farms such as Korbkäse, Spitzkäse and Stangenkäse.

Räucherkäse (Smoked Cheese) 

This is one of Germany’s most recognized and loved cheese exports. It is traditionally made using Bavarian Emmentaler and is processed and then smoked. It is available in all shapes and sizes, but is most familiar as large or small sausages and loaves. It is also sometimes produced with chopped ham.

Butter

German butter is produced according to stringent regulations guaranteeing the best possible quality and must pass independent tests for taste, smell, texture, water distribution and spreadability before it is released for sale. According to the German butter ordinance, only table salt, lactic acid and the natural coloring agent betacarotene (a provitamin of vitamin A) may be added to butter during its production.