German Cheese
German Cheese
Cheese is perhaps one of Germany's best kept food secrets. While its traditional varieties are less famous than those of other European countries, it doesn't mean Germany lags behind in cheese production.
The Biggest Cheese Producer in the EU
Germany has a long tradition of cheese-making and due to its varying landscapes, methods of production and regional traditions, it boasts more than 600 different types. Among it specialties are Feigenbergkäse (with figs on top) and Dijionse cheese (with mustard), both shown here. Germany is the biggest producer, exporter and importer of cheese in the European Union. There are no figures available as to the amount of cheese consumed in Germany, but given that Germans like to eat cheese at breakfast and dinner it's likely to be high.
Local Alpine Milk
The heart of German cheese making is the Allgäu, the Alpine region along the border between Germany and Austria. The German Allgäu is mainly in Bavaria, but stretches into Baden-Württemburg as well. More than 400 cheeses are made from the local cows, including this Allgäuer Baldaufkäse. Bavaria is Germany's most important dairy region.
Swiss Recipe
Germany's Allgäuer Emmentaler is made in the Allgäu region. Emmentaler is a kind of Swiss cheese, and the recipe was imported from Switzerland. In 1821, Bavarian Elector Maximilian employed two Swiss master dairymen, who first introduced Emmentaler to the Allgäu. It is a classic hard cheese with a mild, nutty taste and distinctive round, cherry-sized holes. It may look like Swiss Emmentaler, but it tastes different. It has even been awarded a PDO (Protected Designation of Origin) stamp, meaning that only cheese made in the Allgäu can use the name.
One For the Ladies
German cheeses can also be found ready-sliced in supermarkets. Here you can see a packet of Tilsiter, which is mainly produced in northern Germany. Tilsiter is believed to have first been created by Dutch immigrants to Germany in the mid-19th century while they were trying to recreate Dutch Gouda cheese. It has a moist and creamy texture and a mild taste with a distinctive tang. Some types of Tilsiter are made with herbs, pepper and caraway seeds. Also pictured here is Butterkäse. As its name indicates, this mild cheese has a buttery taste and color. Butterkäse is often referred to as Damenkäse, or "Ladies' Cheese."
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. Today it is only made in a dairy in Itzehoe, using whole or partially skimmed milk from the region. It has small holes and a light, tangy, sour flavor and is popular for breakfast. Also known as Holsteinermarschkäse or just Marschkäse, it is not easy to find.
Cheese and Wine
As the name suggests, Weinkäse or "wine cheese" goes great with wine. In fact, it was invented in the early 20th century by German cheese makers as an accompaniment to the fruity wines of the Moselle and Rhine River regions. It is a mild, creamy cheese that is produced in small 85-gram (three-ounce) rounds. If you're not into wine, don't worry because German cheese makers also make beer cheese.
Historic Cheese Lift
On Nov. 9, 1948 the population of Berlin, blockaded by their Soviet government, was pleased to see the arrival of more than 9,000 kilograms (20,000 pounds) of cheese. The cheese was on board the first airlift plane, an American C-54, which landed on the runway of the new Tegel airport in the French sector of Berlin. This picture shows Western Allied and German officials welcoming the plane.
Quark, Quark, Quark
This plain-looking soft cheese is the secret to a perfect German cheese cake. Relatively hard to find outside of Germany, "Quark" is best described as curd. It is a low-fat, cheese-like dairy product made with skim milk and soured with a lactic started culture. It is available in Germany with a wide variety of fat levels, between 0.1 and 40 percent. Germans eat more than 7.7 kilograms (17 pounds) per person per year. Quark is eaten plain like yogurt, spread on rolls for breakfast, and used in various dressings, sauces and toppings. For those with a sweet tooth it can be eaten with jam, or used in desserts and cakes.