Germany produces more than 150 kinds of cheeses, each with the particular seal of the region where it originates. This country is not only a major producer and exporter of cheeses, but also a loyal consumer.
Let us introduce you to three different varieties of high-quality cheeses that will delight all the devotees of this exquisite and traditional delicacy. Review our selection of gourmet products.
Whereas the rest of Europe has shown—for centuries—great fondness for blue cheeses such as Cabrales, Stilton, Gorgonzola or Roquefort, it was not until the 1990s that blue cheeses became popular in German shops and markets. Dorblu is a cheese made with pasteurized cow’s milk with a delicate blue mold, not too salty or spicy. Its origins date to the early 20th century in the German city of Lauben, in the Allgäu Alps. Starting from the original recipe, the company Käserei Champignon Hofmeister created a new recipe for blue cheese made from cow’s milk and using Penicillium roqueforti mold. This cheese was designed specifically for those who prefer the flavor of moderately strong blue cheeses. The Dorblu, which has a semi-soft paste and creamy texture, is white with blue veins that give it a delicious spicy flavor. Excellent in salads and sandwiches, it pairs beautifully with Riesling wines.
Currently, only the Helmut Pöschel family can produce and market this cheese, which has been manufactured in Würchwitz, Saxony-Anhalt for more than 500 years. It is made with milk from cows, goats and sheep through a fermentation process that produces certain mites (milben in German) on milk. A hard cheese with a brown rind, it is left to mature for at least one year or even more—and is flavored with cumin, salt, and elderflower. With an amber color, it has a spicy flavor and a slightly bitter taste. The locals usually grate it and mix it with a tasty butter, which when spread on toasted bread becomes a simple but delicious treat. It pairs perfectly with a sweet wine of the Gewürztraminer type.
Originally from Hesse, in central Germany, the Hessischer Handkäse—or hand molded cheese—is a typical and traditional creation of the farmers in the region. It is made with sour cow´s milk, and its rind is washed with brine. This aromatic cheese has a slightly spicy flavor and a semi-firm consistency. It can be found throughout Germany and is usually served in breweries as a starter, almost always accompanied by onions, oil, and vinegar. It is flavored with spices— especially, cumin. It is better enjoyed with a glass of aromatic cider from the area. ■