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Rauchkäse (smoke cheese) is a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. The most famous variety is Bruder Basil, named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today. It is typically smoked using birch or spruce woods.

See also

• List of cheeses § Germany
• German cuisine
• List of German cheeses
• List of cheeses
• List of smoked foods

References

1. ^ Encyclopedia of Cheese , igourmet.com
2. "10 German Cheese Essentials That You Need to Try". German Pulse. April 12, 2018. Retrieved November 6, 2018.
3. Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke. DK Publishing. p. pt22. ISBN 978-1-4654-5050-0. Retrieved November 6, 2018.

v t e Smoked cheese
Gamonéu Metsovone Oscypek Oštiepok Parenica Rauchkäse Scamorza Tesyn
Category: Smoked cheeses

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