19th April 1941
'Eat German Cheese'

German cheese

Germany has a long tradition of cheese-making and because of its varying landscapes, methods of production and regional traditions, it boasts more than 600 different types of cheese. While 75 percent of German cheese is produced in Bavaria, the areas of Schleswig-Holstein, Mecklenburg-West Pomerania, and Saxony-Anhalt in the northern part of Germany also produce some of Germany’s more famous cheeses such as Wilstermarsch, Tilsit, and Altenburger Ziegenkäse (goat cheese).

The heart of German cheese making is the Allgäu, in the Alpine region of Southern Germany, where Germany’s famous Allgäuer Emmentaler is made. Emmentaler is of course also known as Swiss cheese and the recipe was indeed imported from Switzerland. In 1821, Bavarian Elector Maximilian imported the skills of two Swiss master dairymen, who first introduced Emmentaler to the Allgäu.

Allgäu cheeses are made from the milk of soft brown Allgäu cattle grazing in the springtime meadows rich in alpine flowers. The milk is always high quality and plentiful, too, which explains why Bavaria, which produces more than 400 different cheeses, has become Germany’s most important milk and cheese region.

German creameries make all types of cheeses, including Hard Cheese (Hartkäse), Semi-Hard Cheese (Schnittkäse), Semi-Soft Cheese (Halbfester Schnittkäse), Soft Cheese (Weichkäse) and Fresh Cheese (Frischkäse).

Source: Germanfoods.Org

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