Bavarian Obatzda, made from camembert, butter, onions and spices
Bavarian Obatzda, made from camembert, butter, onions and spices

Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Germany has by far the highest variety of cheeses worldwide with 9,500 cheeses coming from Germany. 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

Allgäuer Bergkäse
Allgäuer Bergkäse

A

B

Butterkäse
Butterkäse
Cambozola cheese
Cambozola cheese

C

E

H

K

L

Limburger and bread
Limburger and bread

M

N

O

Q

German Quark in its usual creamy form
German Quark in its usual creamy form

R

S

T

W

Weißlacker, with paprika

Z

See also

References

  1. ^ a b c Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. complete idiot's guide to--. Alpha Books. pp. 113–115. ISBN 978-1-59257-714-9. Retrieved 29 December 2019.
  2. ^ Herbst, Sharon T.; Herbst, Ron (2010). The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms. HarperCollins. p. 60. ISBN 0062011553
  3. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p .10.
  4. ^ Country Life
  5. ^ Eating Your Words: 2000 Words to Tease Your Taste Buds
  6. ^ The Friends of Wine
  7. ^ Food Dictionary: handkäse cheese
  8. ^ Fond o'Foods website. Accessed March 17, 2009.
  9. ^ Janet Fletcher, "Cheese Course: Hirtenkäse fans party when the cows come home," San Francisco Chronicle, February SF Gate website. Accessed March 17, 2009.
  10. ^ German Deli site. Accessed March 17, 2009.
  11. ^ Barbara Adams, "Cheese and Wine Pairing Recipe: Hirtenkäse Cheese and Gewürztraminer Wine," found at Barbara Adams' Beyond Wonderful website Archived 2008-12-01 at the Wayback Machine. Accessed March 17, 2009.
  12. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p. 16.
  13. ^ United States Department of Agriculture (1949). Agriculture Handbook. Agriculture Handbook. U.S. Department of Agriculture. p. 84. Retrieved 8 April 2021.
  14. ^ a b Encyclopedia of Cheese, igourmet.com
  15. ^ a b Cheese For Dummies – Culture Magazine
  16. ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
  17. ^ German Cooking: Five Generations of Family Recipes - Eleanor A. Hinsch. p. 24.