Types of German Cheese
Germany is the biggest cheese-producing country in Europe, trailed by France and Italy. The country produces over 2.5 million tons of cheese every year, with around 75% of it coming out of the lush alpine region of Allgau in Bavaria.
Despite being one of the leading producers, Germany is less widely recognized for producing original cheese styles than countries like France or Switzerland. Still, it has made noteworthy contributions to the world of cheese, with varieties like Cambozola, which blends the creaminess of Camembert with the sharpness of Gorgonzola, and the smooth, mild Butterkäse.
While only a few German cheeses hold EU-protected designation of origin status, the country offers a diverse selection. From regional specialties to adaptations of European classics with a German twist, Germany continues to demonstrate its appreciation for dairy and cheese through an ever-growing variety of offerings.
List of the Varieties of Cheese From Germany
Varieties such as Allgäuer Emmentaler and Allgäuer Bergkäse offer a distinctive German take on renowned European cheeses like Swiss Emmentaler and Alpine Bergkäse. However, each of these German cheeses brings its own unique character and flavor to the table, showcasing the rich tradition and craftsmanship of the Allgäu region.
Here are the most common and well-known cheese varieties from the country:
| Name | Taste & Characteristics | Uses & Pairings | |||
|---|---|---|---|---|---|
| Limburger | Type: Semi-soft | Cow | Origin: Throughout Germany | Pungent, and tangy with a strong smell, creamy texture and a distinctive washed, orange rind. | Eaten on rye bread, paired with onions, mustard, and strong beer. |
| Allgäuer Emmentaler* Hard Allgäu, Bavaria | Hard | Cow | Allgäu, Bavaria | Mild, nutty, and slightly sweet, with characteristic large holes. Melts well. | Popular in sandwiches, casseroles, and cheese platters. |
| Cambozola | Semi-soft | Cow | Bavaria | A mild, slightly tangy blue cheese with a creamy texture. Marketed as “Blue Brie” | Spread on bread, served with crackers, or paired with fruits and nuts. |
| Butterkäse | Semi-soft | Cow | Throughout Germany | Smooth, buttery, and slightly tangy with a mild flavor comparable to Gouda. | Used in grilled cheese, sandwiches, and casseroles. |
| Allgäuer Bergkäse* | Hard | Cow | Allgäu, Bavaria | Robust, nutty, and tangy; firm texture with a natural rind. Excellent melting. | Used in fondue, raclette, or grated over pasta and vegetables. |
| Quark | Soft | Cow | Throughout Germany | Mild, tangy, and creamy with a smooth, fresh flavor in its unaged form. | Used in cheesecakes, strudels, dips, and spreads, or eaten with fruit and honey. |
| Handkäse | Semi-hard | Cow | Hessen | Sour, tangy, pungent, and covered with caraway seeds. Often marinated in vinegar and onions. | Eaten as a snack with bread and onions (Handkäse mit Musik),or paired with cider. |
| Harzer | Semi-hard | Cow | Harz Mountains in Lower Saxony | Low-fat, tangy, and pungent with a dense, rubbery texture and strong aroma. | Suitable for low-fat diets. Eaten with rye bread and onions or as a protein-rich snack. |
| Kochkäse | Semi-soft | Cow | Hessen | Smooth, spreadable, and tangy, made by heating curd cheese with butter. | Spread on bread or served with potatoes and onions. |
| Altenburger Ziegenkäse* | Soft | Goat Cow | Altenburg in Thuringia | Tangy, creamy, with a hint of spice, often coated with caraway seeds. | Spread on bread, used in salads, and served with fresh fruits. |
| Bavaria Blu | Soft | Cow | Bavaria | Creamy, mild, and tangy with a Brie-like texture and streaks of blue mold. | Spread on crackers, served with fruits, or paired with white wine. |
| Rauchkäse | Semi-hard | Cow | Bavaria | Smoky, tangy, and firm, featuring a golden-brown rind from the smoking process. | Used in sandwiches, melted on burgers, or paired with cured meats. |
| Odenwälder Frühstückskäse* | Soft | Cow | Hessen | Mild, creamy, and slightly tangy with a soft texture perfect for spreading. | Served with bread and fruits for breakfast. |
| Backstein | Semi-soft | Cow | Bavaria | Pungent, salty, and slightly sour; brick-shaped with a reddish-orange washed rind. | Eaten on rye bread, paired with onions, and beer. |
| Bergader | Semi-hard | Cow | Bavaria | Blue-veined, creamy, and tangy with a distinct sharpness. | Crumbled in salads, served on cheese boards, or paired with honey and walnuts. |
| Edelpilzkäse | Semi-soft | Cow | Bavaria | Sharp, tangy, and creamy with blue mold veins and a slightly crumbly texture. | Used in sauces, salads, added to cheese platters, and used for stuffing meats. |
| Allgäuer Hirtenkäse | Semi-hard | Cow | Allgäu, Bavaria | Mild, slightly salty, and crumbly, it resembles Feta but firmer. | Crumbled on salads, grilled, or eaten with olives and tomatoes. |
| Hohenheim | Semi-soft | Cow | Baden-Württemberg | Mild, creamy, and delicate with a soft texture and subtle tang. | Used in sandwiches, salads, and cheese spreads. |
| Nieheimer | Hard | Cow | North Rhine-Westphalia | Pungent, tangy, and dry with a hard, crumbly texture often used for grating. | Grated over salads and soups or eaten with rye bread. |
| Weisslacker* | Semi-soft | Cow | Allgäu, Bavaria | Pungent, salty, and tangy with a semi-soft consistency and a firm, sticky rind. | Eaten with dark or rye bread and onions, paired with strong beer. |
| Ziegel | Semi-soft | Cow | Bavaria | Mild, creamy, and slightly tangy with a smooth texture and a natural rind. | Used in sandwiches, melted on pizzas, or paired with fruits. |
| Montagnolo Affiné | Semi-soft | Cow | Bavaria | Buttery, tangy, and creamy with a rich, smooth texture and a blue mold rind. | Spread on bread, paired with fruits and nuts, or served with sparkling wine. |
| Bonifaz | Semi-soft | Cow | Bavaria | Mild, smooth, and buttery, with a delicate aroma and melt-in-the-mouth texture. | Eaten as a table cheese, paired with fruits and crackers. |
| Milbenkäse | Hard | Cow | Saxony-Anhalt | Sharp, earthy, and intensely aromatic, aged with cheese mites for a one-of-a-kind flavor. | Eaten as a delicacy with bread and beer. |
Several other cheeses frequently appear on lists of German-origin varieties, though their histories reflect a broader European influence. One such cheese is the famous Romadur (also known as Remoudou). While it has become closely associated with Germany, its origins trace back to Belgium.
Similarly, Tilsit cheese, often featured in discussions of German cheeses, was initially developed by Swiss-Prussian settlers in the region of Prussia, which was part of the historic German Empire. However, its birthplace lies in what is now Kaliningrad Oblast, Russia, which is why it’s left out of the above list.