Nieheimer – a sour milk cheese made in and named after Nieheim, a town in Höxter district in North Rhine-Westphalia, Germany.Hohenheim – a soft cheese, produced in a round form.Hirtenkäse – or "herder's cheese", is a distinctive golden-colored, hard cow's milk cheese made in the Allgäu area of Southern Germany.Harzer – a sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig.It gets its name from the traditional way of producing it: forming it with one's own hands. Handkäse – a German Protected designation origin (PDO) regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen and all other parts of southern Hesse.It is available in 45%, 50%, and 60% fat level. The mold grows within the cheese, giving the cheese the internal blue veining traveling vertically throughout and a tangy flavor. Edelpilzkäse is made by mixing cow's milk with Penicillium spores. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse – Edelpilzkäse is a fine blue-veined cheese with a pale ivory paste.It is a “hybrid” of Camembert and Gorgonzola cheeses, hence the name. In English-speaking countries, Cambozola is often marketed as Blue brie. The cheese was invented circa 1900 and is still produced by Champignon. Cambozola – patented and industrially produced for the world market by large German company Champignon in the 1970s.Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world.Bergader - similar to Italian Gorgonzola or French Roquefort.Backstein – similar to Limburger, it is processed in a brick shape.Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.
The surface is covered with white Camembert mould. Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough.Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture.Germany's cheese production comprises approximately one-third of the total for all European-produced cheeses. Cheeses are incorporated in the preparation of various dishes in German cuisine. Bavarian Obatzda, made from camembert, butter, onions and spicesĬheeses have played a significant role in German cuisine, both historically and in contemporary times. The cheesemaking process involves a number of different techniques.German cheeses listed alphabetically. Block processed cheese is allowed to cool slowly over 24 hours, and can be stored without refrigeration Processed cheese: a blend of natural cheddar cheese of different ages, melted and cooked with emulsifying salts and water which is then extruded, packaged and cooled rapidly - which reduces shelf life.Low-fat cheese: low-fat cheese typically has no more than 3% fat content.Reduced-fat cheese: in Australia this cheese has at least 25% less fat than regular cheese of the same kind.Specialty cheese: specialty cheese refers to all cheeses other than bulk cheddar, mozzarella or processed cheese.Farmhouse-style cheese or artisan cheese: cheese made on the farm or smaller factories using their own milk and other local milk - the cheese is generally handmade.Farmhouse cheese: cheese made on the farm using milk produced only on that farm.Take a look at the different cheese types, and how they’re made:
Quality milk provides a solid start to making cheese, but the process demands care and patience - often with hands instead of machines. The composition and quality of cheese is affected by a number of factors, including the breed of cow, lactation cycles, feed, weather and even the individuality of each cow. Made predominantly from cows’ milk (with some from goats, sheep and even buffaloes), full-fat and partly or fully skimmed milk is used depending on the style of cheese being produced. The high-quality and efficient production of Australian milk makes it ideal for high-quality cheese.
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