Rauchkäse
Rauchkäse is a type of smoked cheese originating from Germany. It is a semi-hard cheese that is traditionally smoked over beech wood, giving it a distinctive smoky flavor. The cheese is known for its creamy texture and mild, smoky taste.
History[edit | edit source]
The tradition of smoking cheese in Germany dates back to the Middle Ages, when it was discovered that smoke could help to preserve dairy products. Rauchkäse is one of the most popular types of smoked cheese in Germany, and it is still made using traditional methods today.
Production[edit | edit source]
Rauchkäse is made from cow's milk. The milk is first pasteurized and then curdled using rennet. The curds are then pressed into molds and aged for several weeks. After the aging process, the cheese is smoked over beech wood for several hours. This gives Rauchkäse its distinctive smoky flavor.
Characteristics[edit | edit source]
Rauchkäse has a creamy texture and a mild, smoky flavor. The cheese is semi-hard and has a pale yellow color. It is often served with bread or crackers, and it pairs well with beer and wine.
Varieties[edit | edit source]
There are several varieties of Rauchkäse, including Bavarian smoked cheese and Allgäuer Rauchkäse. These varieties are named after the regions in Germany where they are produced.
See also[edit | edit source]
| Types |  | |
|---|---|---|
| Animal milk | ||
| Miscellaneous | ||
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