Rauchkäse

Rauchkäse (smoke cheese) is a German variety of smoked cheese, known for being semi-soft with a smoky brown rind.[1][2] The most famous variety is Bruder Basil,[1] named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today. It is typically smoked using birch or spruce woods.[3]

See also

References

  1. ^ a b "Encyclopedia of Cheese , igourmet.com". Archived from the original on 2003-05-17. Retrieved 2007-05-17.
  2. ^ "10 German Cheese Essentials That You Need to Try". German Pulse. April 12, 2018. Archived from the original on September 22, 2020. 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.


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