Cheese in Germany

Germany has a long and rich tradition of cheese making. Due to its size and variety of landscape, Germany produces one of the most diverse ranges of cheese in Europe, boasting more than 600 different types.

So, if you’re looking for a true cheese-tasting adventure, full of Bavarian hospitality and world-class dairy heritage, hop on one of our car ferries and explore this cheese-lovers paradise at your own pace.

Header image credit: John Carkeet

Regions

Regions

An incredible 75% of Germany’s cheeses are produced in Bavaria. If you’re looking to enjoy the broadest range of cheeses the Germans have to offer, this should be your first port of call.

In the north of Germany, the regions of Schleswig-Holstein, Mecklenburg-West Pomerania and Saxony-Anhalt are also worth a visit. In these regions are produced some of Germany’s more famous cheeses, such as Wilstermarsch, Tilsit and Altenburger Ziegenkäse.

The true epicentre of German cheese making is found in the Alpine region of Southern Germany known as the Allgäu. Birthplace of the famous Allgäuer Emmentaler, the Allgäu has been the home of German Emmental production since the recipe was imported along with the skills of two Swiss master dairymen in 1821.

Image credit: Donna Rutherford

Cheese making history

Cheese making history

If you’re looking for an insight into German cheese production, look no further than the Ammergauer Alps dairy. 

Set in the stunning landscape of the Ammergauer Alps, Bavaria, this modern dairy provides a candid view of cheese makers at work and how various cheeses, including the famous Ettal Monastery cheese, are made from fresh, local milk, as well as yoghurt, cream, curd cheese and butter.

Afterwards, make sure to enjoy a beer and taste the full variety of cheese products while taking in the beautiful mountain views.

Image credit: Heather Cowper

Varieties

Varieties

Germany produces all types of cheeses, including hard cheese (Hartkäse), semi-hard cheese (Schnittkäse), semi-soft cheese (Halbfester Schnittkäse), soft cheese (Weichkäse) and fresh cheese (Frischkäse).

The famous Allgäu cheeses are made from the milk of soft brown Allgäu and Allgäuer Emmentaler is a classic hard cheese with a mild, nutty taste and distinctive round, cherry-sized holes.

German Butter Cheese, or Butterkäse, is a smooth and creamy mild cheese with a buttery taste and colour.

Gouda has been made in Germany for almost two centuries and is one of the country’s most popular cheeses. Gouda melts very well, so you’ll often find it used for fondue and sauces in German restaurants.

Limburger cheese, originally from Belgium, is made of pasteurised cows´s milk. German’s often refer to it as “Stinkkäse,” or “Stinky Cheese”, because of its strong smell.

Image credit: Danny Molyneux​

Cheese shopping

Cheese shopping

If you’re unable to make the trip down south to get your hands on the cheeses found in Bavaria and other rural regions, fear not, as Berlin and other German cities provide ample opportunities for shopping.

If you’re looking for quality cheese in Berlin, try La Käserie, Käse Lager and Kopias Käse Kiste. In Frankfurt check out Käseladen am Merianplatz and Käse Becker. And if you’re in Stuttgart, try Käse u. Köstlich or Nürtinger Käsekontor.

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