A luxury tradition: mild, sharp or bold: in Bavaria, the cheese tastes of the fragrant Alm meadows and happy cows. Try the most delicious variations, from simple to elegant, and go on a culinary voyage of discovery!
They say the archetypal taste of Bavaria lies in its cheese. It’s a nice image – being able to enjoy the blue-and-white charm with its mountains, castles and lakes at every well-stocked cheese counter. The special quality and exquisite aromas are based on a long-standing dairy tradition. For example, the terms Allgäu mountain cheese and Allgäu Emmental are EU protected, and only those products produced in the Allgäu can use these appellations. Back in 1827, two master cheesemakers from Emmental in Switzerland brought a recipe to the Allgäu, and it is still in use today.
The fact is that Bavaria is the number one German state for milk and cheese: 40% of Germany’s cheese products come from this region. Over 400 different sorts of cheese and seven million tonnes of milk are produced here each year. The selection ranges from milk, butter, cream and yoghurt to kefir, quark and fresh and speciality cheeses. The Bavarian products are easily identified by the “BY” quality mark on every pack.
It should be mentioned that dairy products are not just rich in healthy ingredients and good for the bones and for preventing tooth decay, but they also make you happy! This is due to tryptophan, the “good mood substance”. In short, go ahead and enjoy it!
A short lexicon for cheese lovers:Did you know that 400 different sorts of cheese are produced in Bavaria, land of dairy? Here we present some of the classics:
Camembert and BrieCamembert production in Germany can look back on a century of tradition. Its flat rounds are covered with a white mould. These rounds of soft cheese weigh up to 400 grams. Its big brother, Brie, can reach up to 3 kilograms. Both continue to ripen in the refrigerator. They have a mild, aromatic flavour, which becomes stronger as they mature. What’s more, Camembert is the basic ingredient of the original Bavarian Obazda (cheese delicacy). Here you can find a recipe for Bavarian Obazda.
Emmental and Allgäu Emmental
Emmental is originally from Switzerland. Swiss dairymen brought the ”Swiss process” to the Allgäu in 1821 and the cheese has been produced in the Allgäu ever since. Over time, more and more villages set up their own dairies, adopted the recipe and were able to produce very high quality Emmental. A key factor here was the introduction of special fermentation cellars, modelled on the original Swiss design. As a result, Allgäu Emmental soon became a regional speciality. In summer, Allgäu Emmental with pretzels is a popular dish in any Biergarten. It is eaten all the year round as a light snack.Emmental, with at least 60% dry matter, is one of the hard cheeses. The big rounds can weigh up to 130 kilograms. They have a firm rind and a smooth inner texture with regular, cherry-sized holes. As it matures for a minimum of two months, Emmental develops a nutty, full-bodied flavour. It gets stronger the longer it is stored. Allgäu Emmental is an EU-wide protected, geographical indication of origin. The milk must come from the Allgäu Alps and be processed there. It takes three months to mature.