11 Best Cheeses in Bavaria (2024)

FAQs

11 Best Cheeses in Bavaria? ›

Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.

Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.

The King of Swiss Cheese

"Emmentaler," a German word for old-world Swiss cheese, is known for its bold, nutty flavor. This cheese is made from rBst Free* milk with an age-old process that results in a flavor that is nuttier and sharper than traditional Swiss, but without the bite of an aged Swiss.

Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma, which has been compared to foot odour.

Traditional cheeses can also include Gouda, Emmentaler, Bergkäse (cheese from the Alps), brie, and Cambozola. Soft cheeses like quark often appear on German breakfast tables as well as soft cheese spreads with herbs or tomatoes.

Limburger, that famously stinky cheese, was born in Belgium, hit it big in Bavaria and finally made it to the shores of America in the 1800s where it was first made by Swiss immigrants in Wisconsin.

Dreikäsehoch (three cheeses high)

This is a (hopefully humorous) way to describe a person who is lacking in height, implying they're the approximate height of three wheels of cheese placed on top of each other. Often (and, again, hopefully), this term is reserved for small children.

"Swiss cheese" with its iconic holes is known throughout the world, but true Emmentaler is a handcrafted, carefully controlled product. Switzerland is a nation of cheese.

What do Germans call Swiss cheese? ›

The Emmental is a valley (the word tal in German means “valley” or “dale”) in west-central Switzerland. Forming part of the canton of Bern, the region is hilly and mostly devoted to dairy farming. Emmentaler is what we all know as Swiss cheese.

After all, in German we call it just that: Grillkäse (pronounced “grill-kay-suh”)—literally, 'grill cheese. ' Halloumi is great because it doesn't melt. You can heat it up, char it, get it hot and gooey, but it will not collapse and spill its guts.

Milbenkase (Germany)

Produced in Wurchwitz from quark, it sits among dust mites for several months, with some rye for them to nibble on. The mites excrete an enzyme to ripen the cheese that turns it progressively yellow, red-brown and then black, at which point it's eaten, mites and all.

That honor goes to pule cheese (or magareći sir), a rare cheese produced in Zasavica Donkey Reserve in west central Serbia. The price? Around $600 a pound.

1. Vieux Boulogne: Researchers at Cranfield University named this cheese the world's smelliest cheese, and in France, it's even banned from public transportation. Pair With: Conde de Subirats Cava Rosé – Bubbles make everything delicious.

Quark is a soured milk, fresh, unaged cheese product which is gaining popularity in the U.S. because of its versatility. You also will hear it called dry curd cheese, farmer's cheese and sometimes pot cheese. It is found all over Germany, Poland where it is known as twaróg, and Austria.

German White Combi is a food preparation made from skimmed milk and vegetable fat and very popular in Muslim countries: The vegetable fat lends the product its white color which is considered pure.